- Place the carrots in a jar. Whisk together the sugar, ginger paste and vinegar and add to the jar. Shake and refrigerate for 1 hour to quickly pickle the carrots.
- Using a sharp knife, cut the tuna neatly into 3cm cubes. Place in a non-metallic bowl. Add the soy sauce, sesame oil and shallots and stir to combine. Refrigerate while you prepare other ingredients.
- Divide the rice between 2 bowls. Scoop the tuna on top and serve with the carrots, spring onions, radishes and avocado, sprinkled with the sesame seeds.