Directions

To Cook

1. Place the rice in a sieve and rinse under cold water. Place the rice and water in a medium saucepan over high heat and bring to boil. Reduce heat to low, cover with a lid and cook for 12 mins or until tender and most of the water has been absorbed. Remove from heat and set aside, covered, for 5 mins.
2. Place the kale in a colander and pour boiling water over it. Drain and set aside to cool slightly. Squeeze out any excess water and finely chop. Add the kale and vinegar to the rice and stir to combine. Set aside to cool.
3. Place the tuna in a medium bowl with the lemon rind, shichimi togarashi, sesame oil and salt and toss to combine.
4. Divide the rice between bowls and top with the tuna mixture, edamame, purple basil and extra shichimi togarashi to serve. Soy sauce to taste.