Ingredients (use vegan versions):

• 1-2 cups short grain brown rice
• 2 large ripe avocados
• 1 tin corn kernels (no added salt/vegan sugar)
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• juice of 1 lemon
• Japanese rice seasoning mix (I use Genki Vegetable Seasoning Mix)

Directions:

Cook rice by the absorption method
(twice as much water as rice) so it has
a slightly sticky consistency when
cooked. It should then be cooled to room
temperature.

De-seed avocados and cut flesh into
cubes. Mix avocado and drained corn
kernels into rice.

Shake all dressing ingredients (soy
sauce, sesame oil, lemon juice) together
in a jar. Pour over rice and mix
thoroughly- it should result in a creamy
mixture at the bottom as it mingles with
the avocado.

It may not look like much dressing, but
the flavor is intense. Try it first
before increasing quantities.

Top with a sprinkle of the Japanese rice
seasoning.

A yummy side salad or quick lunch, which
is also a good way to use up left over rice.

Note: the Japanese rice seasoning I use
is made of powdered dried vegetables,
spices, crushed nori and black and white
sesame seeds. Should be found at an
Asian supermarket or specialty store.

Serves:

Tags: Corn, Salad, Vegan, Vegetables