First, place tuna steaks in a large bowl or a plastic bag.

Make ahi tuna marinade and add soy sauce, chili sauce, grated ginger, and lime juice to a small mason jar. Tighten cover and then shake the jar until all ingredients are combined. Pour mixture over the ahi tuna steaks.

Seal the plastic bag and place the steaks in the fridge and let marinate for at least 30 minutes (the longer the better!).

Remove ahi tuna steaks from the refrigerator and then remove from the marinade. Pour sesame seeds on a plate and coat every part of both tuna steak with sesame seeds.

Heat a large skillet over medium/high heat and 2 tablespoons of olive oil. When the olive oil is fragrant, add one tuna steak to the pan and sear for 30 seconds to 2 minutes on each side.*

Repeat for the second tuna steak.

Let seared tuna steaks rest for 2 minutes and then thinly slice.

Place white rice and water into a medium saucepan. Turn heat to high and bring to a boil.

Once boiling, reduce heat to low and cover. Let simmer for around 15 minutes or until all water has absorbed.

Remove from heat and let cool for 10 minutes. Add cilantro and mix.

Set aside for later.

Add all the ingredients for the salad to a large bowl and mix well.

Set aside for later.

Add all ingredients for the dressing to a separate mason jar.

Shake well until all ingredients are combined.

Set aside for later.

Now it's time to make 4 poke bowls! Add 1/2 cup cooked white rice to the bottom of each bowl.

Then, add 1/4 of the salad and 1/4 of the sliced seared tuna to each bowl.

Add 1/4 of an avocado to each bowl and then drizzle the almond butter dressing on top of each bowl.

Finish off with a sprinkle of sesame seeds.