Distribute the rice equally among four shallow bowls. Cover in an even layer of lox, dividing the slices equally among them. Using a squeeze bottle or a spoon, drizzle the chile mayo over the lox.

Divide the avocado slices, sweet kombu, cucumber, pickles, capers, cilantro, scallions, ikura, and shredded nori equally among the bowls. You can arrange them whichever way you like, but we usually place them in clusters going clockwise: First the avocado, then the sweet kombu, followed by the cucumber and pickles.

Sprinkle the capers and cilantro around the rim, and place the scallions and ikura in two mounds in the center. Crown them with the shredded nori and serve.