Tuna Tartare.  Toss all the ingredients in a mixing bowl until thoroughly combined.

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Crab Bowl.  Toss the crab and mayonnaise in a mixing bowl until thoroughly mixed.

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Sushi Rice Vinegar.  Combine all the ingredients except ¼ cup of the vinegar in a small saucepan over medium heat.  Stir until the sugar dissolves (do not boil).  Remove from heat and allow to cool.  Stir in the reserved ¼ cup of vinegar.

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Sushi Rice.  Put the rice in a colander and rinse with cold water until the water turns from cloudy to clear.  Transfer the rice to a rice cooker.  Placing your index finger so it just touches the top of the rice, fill the rice cooker bowl with water until the water reaches the first knuckle.  Cook the rice.  Transfer the freshly cooked rice to a shallow container.  Pour 1/3 cup of the Sushi Rice Vinegar all over the rice (6:1 ratio with the uncooked rice).  While the rice is still hot, mix quickly with a flat wooden spoon using a slicing motion.  Leave to cool.  Use before the rice becomes too hard.

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Tuna Tower.  Sprinkle a layer of the wasabi roe evenly across the bottom of a small plastic container. Layer with Tuna Tartare, then avocado, then crab and finally the sushi rice.  Use your fingers to lightly press the rice into the container.  Invert the container onto a small plate, giving it a little “pop” to shake it lose.  The inverted tower should now be on the plate and ready to serve.

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