- Stir together soy sauce, sesame oil, sesame seeds and salt in a medium bowl. Add tuna and onion and stir lightly. Cover and refrigerate for 20 minutes or up to 4 hours.
- Place one nori sheet on a rolling bamboo mat. Press half the sticky rice evenly over the surface. Place half the carrots at the bottom of the nori sheet and half the cucumbers 1-inch above the carrots. Place the poke mixture in the 1-inch space in between the carrots and cucumbers. Place the avocado slices on the poke mixture and roll away from you tightly to form a burrito. Repeat with remaining ingredients.
- Pour some soy sauce in a ramekin for dipping and enjoy.
*3/4 cup short grain rice cooked according to package instructions.