1. Put all the sauce ingredients, except wasabi, in a small saucepan and bring it to a boil. Turn the heat off and cool it down to at least room temperature.

2. While cooling the sauce, dice tuna and avocado into 1.5cm cubes.

3. Put the sauce through a sieve and collect it in a bowl. Squeeze the bonito flakes in the sieve to get the liquid out of them as well.

4. Add wasabi to the sauce and mix well. It’s OK to have tiny lumps of wasabi.

5. Add the tuna and avocado to the sauce. Gently mix so that the avocado does not get squashed. Leave for 15 minutes.

6. Put rice in a serving bowl, levelling the surface.

7. Using a slotted spoon or a large fork, transfer the tuna and avocado onto the rice, covering the entire surface of the rice.

8. Pour a small amount of sauce over evenly. Adjust the amount of dressing to pour over depending on how much rice is in the bowl.

9. Sprinkle sesame seeds over, then scatter roasted seaweed shreds.