• Add the rice to a medium-size saucepan and rinse with cold water, drain through a strainer and repeat rinsing and draining until the water is clear.
• Add 2 cups of water to the saucepan and place over high heat. Bring to a boil, uncovered, then reduce the heat to moderate heat and cover. Cook for 10 minutes. Reduce the heat to low and continue cooking for 10 minutes. Remove from the heat and let stand, covered, for 10 minutes and fluff with a fork. Transfer the rice to a non-metallic bowl and reserve while making the vinegar dressing.
• Add the rice vinegar, sugar and salt to a small saucepan over moderate heat stirring until disolved. Drizzle the vinegar mixture over the reserved rice and using a non-metallic utensil such as a silicon or rubber spatula, fold the rice thoroughly, combining and coating the rice. Reserve

For the Dressing:

• To a pint jar with a lid, add the soy sauce and sesame oil. In a small dish add the wasabi paste and enough water to make a thin consistency. Add the wasabi to the jar, put the lid on and shake to combine. Reserve
• To assemble, prepare four bowls in the following manner: Add one-forth of the rice to each bowl and top with four-ounces of sliced tuna, one-half cup of arugula, one-half cup carrots, one-forth cup of green onions, one-forth of the avocado slices and two-ounces of the pickled ginger. Sprinkle two tablespoons of the sesame seeds and one tablespoon of the seaweed on top of the tuna.
• Spoon one-forth of the dressing over the top of each bowl and serve.