1. Put the eggs in a small saucepan, cover with cold water. Bring to the boil then turn down to a simmer and cook for 4 mins. Lift out of the water with a slotted spoon and put in a bowl of cold water. Once cold, peel and halve the eggs.
2. Make the dressing by mixing together the juice and zest of 1 lime, a pinch of salt and the sesame oil. Cook the rice and divide between two serving bowls. Slice the avocado and cover with 1 tbsp of lime juice to stop it turning brown. Arrange the avocado and the rest of the vegetables in wedges of colour on top of the rice. Top with the eggs and sprinkle with sesame seeds. Serve with soy sauce on the side if you like.