1 lb. ahi tuna sashimi

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1/4 cup ponzu

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2 Tbsp. reduced-sodium soy sauce

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2 Tbsp. Extra virgin olive oil

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2 cups shredded kale (leafy parts only, no stems)

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2 ripe, Fresh California Avocados*, peeled and seeded

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2 Tbsp. finely chopped green onions

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2 Tbsp. sriracha mayonnaise, optional

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3 cups cooked brown rice, hot

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1/2 cup edamame beans (thawed if frozen)

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2 Tbsp. crushed wasabi peas

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.