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1
Start by cooking your brown rice according to the package directions.
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2
Once cooked, let it cool to room temperature.
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3
While the rice is cooking, prepare your poke.
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4
In a small bowl, combine all the ingredients for the dressing except for the lime juice (which is added right before serving).
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5
Slice your tuna into 1/2-inch cubes.
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6
Place the cubed tuna in a medium bowl and add the poke dressing.
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7
Gently toss to coat.
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8
Cover your bowl of poke with plastic and refrigerate for at least 10 minutes and up to a couple hours.
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9
While your poke is relaxing in the fridge, toast your sesame seeds.
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10
Heat a small pan over medium heat.
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11
(Dont put any oil in the pan, dudes!).
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12
When hot, add the sesame seeds and toast for about 2 minutes, shaking the pan regularly, until theyre golden.
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13
Remove them from the heat and set aside until ready to use.
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14
Now its time to prep your sushi bowls.
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15
Divide the brown rice between two bowls.
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16
Top with the carrots, cucumbers and avocado.
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17
(You can obviously just pile things in the bowl, but it will take less than 30 seconds to make it look attractive, dudes.
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18
Please consider it.)
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19
Remove your tuna poke from the fridge.
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20
Add the lime juice, and gently toss to combine.
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21
Top each bowl with half of the tuna poke mixture.
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22
And drizzle any remaining dressing over everything.
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23
Sprinkle with toasted sesame seeds and serve immediately.
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24
Nice work, my little friends!
