• ALl ingredients ready? Let's begin!
  

Rice

• In a medium saucepot over medium-high heat, warm the oil or ghee. Add the rinsed rice and toast it until fragrant, about 30 to 60 seconds, stirring. Add the salt and water. As soon as it comes to a boil, turn the heat to low and cover the pot. Cook for 30 to 40 minutes while you prepare the rest of the ingredients. Once cooked, remove from the heat and allow the rice to rest covered for 5 minutes.
  

Poke Bowl

• Place the hijiki in a bowl and cover it with boiling water. After it has swelled and becomes soft, drain it in a sieve and set it aside.
  
• Cut the tuna into cubes that are about 1/2-inch. Place the tuna into a bowl. Add the coconut aminos and sesame oil and toss gently to coat. Add the scallions to the tuna and toss gently again to combine. Set this aside.
  
• Cut the cucumber into matchsticks. Dice the avocado into 1/2-inch cubes.
  
• Fluff the rice with a fork. Place a scoop of rice into each of 4 serving bowls. Spoon the ahi over the center of the rice. Arrange the cucumbers, avocados, and ginger slices in 3 segments around the tuna. Layer some hijiki over the top of everything. Sprinkle sesame seeds over the entire dish.
  
• Serve the poke bowls with extra coconut aminos on the side and a lime wedge in each bowl.