Rinse the sushi rice thoroughly to get rid of excess starch. In a small saucepan, add the sushi rice, water and a pinch of salt and turn the heat on high. Bring to a boil, reduce heat, cover and cook until the rice is tender, about 15 to 20 minutes. Remove from heat and let sit, covered. Then finish the rice by fluffing with a fork to cool it off.
In a medium bowl, whisk together the sesame oil, tamari, rice vinegar, and half of the kibbled nori to make the dressing. Season with salt and pepper to taste.
Scoop the rice into two bowls, then top with watermelon, cucumber, and avocado. Sprinkle with the sliced almonds and sesame seeds.
Drizzle the dressing and top with remaining kibbled nori.
