INGREDIENTS:

• 1 cup  brown rice
• 8 oz. sushi-grade  tuna, cut into 1” pieces
• 1 mango, diced
• ½  wakana seaweed
• 1 avocado, sliced
• 2½ teaspoons sesame seeds
• salt and pepper
• Avocado  oil
• 1 cup  of BrightFresh® Micro Kale Mix microgreens

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POKE DRESSING:

• 2 tbsp tamari
• 2 tbsp sesame oil
• A dash of Shichimi Togarashi – Japanese 7-spice seasoning mix
• 1 tbsp rice wine vinegar

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Directions:

1. Rice: we used microwavable brown rice bowls; they're quick, easy and you can control portions (and carbs!)

2. Poke Dressing: In a small bowl, combine dressing ingredients and whisk well. Set aside. This will marinate nicely. It can also be doubled for more servings.

3. Poke Ingredients: On a cutting board, slice your ahi tuna into 1" squares. It should be straight from the freezer. If you bought it fresh, place in freezer for 10 minutes prior to cutting. If you have questions about sushi-grade seafood meats, ask your local grocery store clerk. Next, cut your onion, mango and avocado into ½" squares.

4. Combine mixture in a bowl, drizzle with dressing and fold. Sprinkle black and white sesame seeds and salt and pepper. Add 1/2cup of Micro Kale Mix (or any BrightFresh microgreen that you prefer –they are ALL great!) Fold again!

5. Build your Bowl: Add the brown rice (or rice of your choice) as the base. Spoon the ahi tuna mixture on top. Top it off with your choices of: more sesame seeds, dressing and crown with a fresh heap of Micro Kale Mix!

Enjoy!

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