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2 cups sushi rice, cooked (see Sushi Rice recipe); 2 avocados, pitted, peeled, and cut into ½-inch cubes; ¼ cup freshly squeezed lemon juice; 8 oz. fresh sashimi quality tuna, cut into ½-inch cubes; 4 white ramekins (3 ½ inch diameter); salad or sprouts as garnish (optional)