Roughly chop capers and set aside.

Split avocado and press each half gently through a cooling rack over a prep bowl to create a smooth base layer.

Slice tuna toro against the grain into ¼ inch slices, then into ¼ inch strips, and finally dice into ¼ inch cubes. Place in a bowl.

Add sesame oil, soy sauce (or white shoyu), chopped capers, and yuzu kosho to the tuna. Gently mix until well combined.

Using a small plating ring, layer the bottom with pressed avocado. Add a layer of seasoned tuna, then sprinkle crispy shallots. Repeat layers until the ring is full.

Finish by topping with lime zest and a generous spoonful of roe caviar. Carefully remove the plating ring and serve immediately.