Chili Sesame Avocado & Brown Sushi Rice Bowl for 1

LAM brought me a bunch of what I think are Fuerte avocados from a friend's tree. They have a grassier and less creamy flavor and texture than Hass (which seem to be most everyone's favorite), but I still think they're delicious in their own way.

I don't like them so much for guacamole, but there are lots of delicious ways to eat them. Here's one. :)


You can use any kind of avocado for this dish, but you want to use just ripened fruit that's still pretty firm.

Chili Sesame Avocado & Brown Sushi Rice Bowl for 1

To make the sushi rice, just make one cup of uncooked rice according to package instructions and fold in sushi rice seasoning vinegar in the amount suggested on the bottle - it's usually something like 4 to 5 Tablespoons per 2 cups of uncooked rice, so you'd just halve that if you're only making 1 cup - right after you fluff the rice, while it's still warm. That way, the seasoning soaks in better.

One cup of uncooked rice will actually yield 2 to 3 servings, FYI, but it's kinda tricky cooking rice in fractions of cups because the water evaporates much more quickly.

If you have some leftover steamed rice (brown or white), you can take a cup of it, cover it with a slightly damp paper towel, microwave it until warm, and fold in 2 teaspoons of sushi seasoning vinegar.

You can double the avocado topping recipe if you want to make 2 servings.

You'll need:

- 1 cup sushi rice

For the Topping:

- 1 cup diced (roughly 1/2-inch cubes), ripe avocado
- 2 to 3 Tablespoons minced onion
- 2 Tablespoons diced tomato
- 1 to 2 Tablespoons minced fresh chilies (such as jalapeño or serrano)
- 1/2 Tablespoon sriracha or chili garlic sauce
- 1 Tablespoon soy sauce
- 1 to 2 teaspoons toasted sesame oil
- a squeeze of lemon juice (about 2 teaspoons)
- optional: 1/4 cup roasted cashews (salted or unsalted - whichever you prefer) for extra fat and protein in your meal. I didn't have any on hand the day I took these pics, but they are a totally yummy addition.

Combine topping ingredients in a medium bowl and toss gently until they're thoroughly and evenly incorporated.


Serve atop your sushi rice and enjoy. That's my homemade quickled gari (sushi ginger) on top, which is a yummy addition.



It's good to go meatless from time to time. :)

Shinae

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