Mix all the poke ingredients. Refrigerate until ready to use.

Rinse the rice with water until the water runs clear.

Place the rice in a small pot with the water and bring to a simmer. Stir, cover, and turn to low. Cook 20 minutes.

Remove from heat, stir, and allow to rest 10 more minutes.

Toss the rice in a bowl with salt, sugar, and rice vinegar and continue to toss for 5 minutes until the rice cools to room temperature.

Slice the avocado thin.

Microwave the tortillas for 20 seconds to soften. Place on a piece of aluminum foil.

Place avocado on to the tortilla. Top with rice, then add the poke.

Roll up the burrito tightly, and wrap with the foil to secure.

Slice in half and serve.