Spicy Tuna With Kale Rice Sushi Bowl

Ingredients

• For the rice
• 1 cup sushi rice
• 1 cup water
• For the toppings
• 100 g kale leaves
• 1 tbsp rice wine vinegar
• 300 g sashimi-grade tuna
• 1 tsp finely grated lemon rind
• 0.5 tsp shichimi togarashi
• 1 tsp sesame oil
• 0.5 tsp sea salt flakes
• 1 cup frozen podded edamame
• For serving
• micro (baby) purple basil

Makes 4 servings.

Per serving (estimate)

450 kcal · 30 g protein · 50 g carbs · 15 g fat · 8 g fibre

Method

Follow the original method at donnahay.com.au.