Combine rice vinegar, tamari, avocado oil, sesame oil and ginger in a small bowl.
Divide brown rice among 4 bowls. Top with equal amounts of carrot, cucumber, avocado, edamame and nori. Drizzle with 2 tablespoons dressing each and sprinkle sesame seeds on top, if desired.
To make ahead: Prepare dressing (Step 1) up to 3 days ahead.
1 1/2 starch, 1/2 vegetable, 1/2 lean protein, 3 1/2 fat