Pat the ahi tuna dry and then neatly cut it into small 1/2-inch cubes.
Place the tuna in a bowl and add the soy sauce, oyster sauce, sesame oil, chili garlic sauce, and green onions. Toss well to coat and refrigerate for 1 hour.
While the tuna is marinating cook the jasmine rice according to the package instructions. Allow rice to cool for 5-10 minutes so it doesn't scorch the tuna.
To assemble the bowls, scoop half the rice into two bowls then top with the marinated tuna, slices of avocado, and a sprinkle of sesame seeds.
Notes
1. You should only use sushi-grade tuna since it is being eaten raw.2. Keep tuna refrigerated until ready to be prepared.3. Since the tuna is raw we recommended not saving leftovers so only buy, thaw, and prepare what will be eaten.4. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the poke bowl and does not include any additional garnishments. It does not include the nutrition for any substitutions.5. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.