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Cook rice according to package directions. Place rice in a large bowl and pour in rice vinegar. Stir to combine and set aside.
In a skillet, heat 15 mL (1 tbsp.) of both canola oil and sesame oil and sauté mushrooms for 5 minutes. Add tamari sauce, mix well and continue cooking until all liquid has evaporated.
In the meantime, heat remaining canola oil in another skillet and sauté kale for 3 to 4 minutes, turning leaves regularly. Season with salt.
To prepare the bowls, arrange all the ingredients side by side: rice, edamame, mushroom and kale. Zigzag a few drizzles of sesame mayonnaise over the ingredients and sprinkle with sesame seeds.
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