Place a round metal mold or small can with top and bottom removed on your serving plate.
Layer cooked rice, tuna, avocado, crabmeat, and pea sprouts, tamping each layer with a muddler to gently pack. Use muddler to gently press down on stack while slowly lifting can. If not serving immediately, chill stack in can until ready to serve.
Serve with wasabi paste, minced fresh ginger, soy sauce and sesame oil. Adding to taste.