Rehydrate seaweed, drain and chop.
Dice tuna and put in bowl.
Add seaweed, sesame seeds, onion, scallions, chili, sesame oil, honey, soy sauce—toss gently to coat.
To assemble bowls, add one cup of rice in bottom of each serving bowl. Divide tuna mixture into each. Place portion of diced avocado and roasted pineapple in each. Then add sliced Japanese egg. Garnish with cilantro.
Whip eggs, soy sauce, dashi, sugar and mirin together. Heat oil in nonstick skillet on medium heat.
Pour a thin layer of eggs into the skillet. Tilt skillet to move eggs to cover the entire bottom of the skillet. Cook until eggs are set and no visible liquid eggs remain. When eggs are set, start at one edge of the pan and roll egg to the other side. Keep rolled egg in skillet. Repeat technique about 5 or 6 times until all egg is cooked. Place cooked egg on sheet of plastic wrap and roll to help set shape, about 5 minutes. Unwrap, and cut into 1/2-inch slices, then turn each slice on its side and cut again into 1/2-inch pieces.