CS Tuna Poke Bowl

Rice - (Double if making Wednesday's meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

Make spicy garlic mayo - Whisk together mayonnaise and chili-garlic sauce. (Can be done up to 5 days ahead)

Cucumbers / Limes / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)

Avocados / Kale / Edamame - Prep as directed. If using frozen edamame, defrost.

Stir the first part of vinegar into the rice for tonight (reserve half the rice if doubled for Wednesday). If the rice was made ahead, heat in the microwave so it is warm but not hot.

Toss kale with second part of vinegar and cooking oil. (For more tender kale, massage the vinegar and cooking oil into the leaves.) Season with a pinch of salt.

Slice tuna into 1/2” / 1.3 cm cubes. Toss tuna with green onions (green and white parts), soy sauce, and sesame oil.

Assemble bowls by dividing rice and kale between serving bowls. Top with avocado, edamame, cucumber, and tuna. Finish with sesame seeds and a drizzle of spicy garlic mayo.

Serve bowls with lime wedges and pickled ginger on the side.