Cut the tuna into bite sized cubes.
Stir together with the avocado, onion, cilantro, green onions, sesame oil, soy sauce, sesame seeds, Blue Diamond Wasabi & Soy Sauce almonds and salt. Chill for 1 hour and up to 24 hours.
Stir together the coconut milk, beer, water, rice and salt in a pot over high heat. Bring to a boil, place a lid tightly on the pot, and reduce heat to low.
Cook for 18 minutes, remove from heat and allow to steam for 2 more minutes before removing the lid and stirring.
Divide the rice between 4 bowls.
Top with poke, sprinkle with thin sliced Nori.