Peel and de-seed the avocado, cut into quarters and then cut into bite-sized pieces. Slice the tuna thinly on the diagonal.
Marinate the tuna slices in the combined flavoring ingredients, about around 10 minutes (in the refrigerator in the summer).
Put some rice in a bowl and top with the avocado and the marinated tuna and it's done! Add some finely shredded white part of a leek or green onion, nori seaweed, and sesame seeds!
Story Behind this Recipe
I love cafe-restaurant style fresh tuna and avocado rice bowl, but I don't like the mayonnaise that usually comes with it, so I re-arranged it with the Asian-style flavors I love.
The rice shouldn't be too hot (since the sashimi will get warm). I use sashimi-grade tuna offcuts. Cut the avocado up in any way you like (cubed is nice). The dipping sauce can just be poured over the rice if you prefer.