Ahi Tuna Poke Bowls with Brown Rice

Start by cooking your brown rice according to the package directions. Once cooked, let it cool to room temperature.

While the rice is cooking, prepare your poke. In a small bowl, combine all the ingredients for the dressing except for the lime juice (which is added right before serving). Slice your tuna into ½-inch cubes. Place the cubed tuna in a medium bowl and add the poke dressing. Gently toss to coat. Cover your bowl of poke with plastic and refrigerate for at least 10 minutes and up to a couple hours.

While your poke is relaxing in the fridge, toast your sesame seeds. Heat a small pan over medium heat. (Don’t put any oil in the pan, dudes!). When hot, add the sesame seeds and toast for about 2 minutes, shaking the pan regularly, until they’re golden. Remove them from the heat and set aside until ready to use.

Now it’s time to prep your sushi bowls. Divide the brown rice between two bowls. Top with the carrots, cucumbers and avocado. (You can obviously just pile things in the bowl, but it will take less than 30 seconds to make it look attractive, dudes. Please consider it.)

Remove your tuna poke from the fridge. Add the lime juice, and gently toss to combine. Top each bowl with half of the tuna poke mixture. And drizzle any remaining dressing over everything. Sprinkle with toasted sesame seeds and serve immediately. Nice work, my little friends!