Place the avocados into a clean bowl along with the cumin, sea salt and black pepper. Carefully mash the avocado using a balloon whisk or fork. Mash until you reach your desired consistency.
Carefully fold in the lime juice, coriander, red onion, and tomato.
Spoon into a serving bowl and top with the fresh uni, ikura or trout roe, fried chicharron and togarashi chilli flakes.
Serve with tortilla chips.