Tuna, Seaweed and Avocado Salad on Sushi Rice

Ingredients

Sushi Rice:

• 3 cups Japanese short-grain sushi rice
• 3 1/4 cups water
• 1/3 cup rice vinegar
• 3 Tbsp sugar
• 1 tsp salt

Method

Wash the rice in water until the water runs clear. Save the wash water - this is great for watering plants with.
Add all the ingredients in a rice cooker and cook, or bring to a boil on the stove then reduce to a simmer until cooked.
Allow the rice to stand and cool.

Seaweed Salad:

• Dried Wakame Seaweed, soaked
• 2 cloves of garlic, peeled and minced
• 2 Tbsp sugar
• 1 c white vinegar
• 1 tsp red pepper powder
•  1/4 tsp salt
• 1 tsp sesame seeds

Method:


Soak the seaweed in water until soft and rehydrated. I used a pack from Korea.

Avoid made in China seaweed. Even though there has been no conclusive proof that there is seaweed made from plastic from China, I try to avoid all Chinese food products.

Notice how green the water used for soaking the kelp is! I saved this for watering the plants as well.






Mix all the seasoning ingredients together. Add more or less of any one of the ingredients to taste. Add the kelp.

Avocado Salad

• 3 ripe avocados, skinned, pitted and diced
• Sesame oil, fish sauce/soy sauce, chili powder, salt to taste

Method

Mix all the ingredients together. Serve cold.

Where to buy:

All the ingredients should be available at your local Asian grocer. For the chili powder, I like to use S&B 7 spice chili pepper. You might or might not find this at a regular Asian grocer but it will be sold at a Japanese grocer.
If all else fails, you can get most of the ingredients at Amazon.