6 Avocados From Mexico, peeled, pitted, sliced lengthwise into fourths
4 cups black and white sesame seeds
Cut nori sheets in half. Cut the halved nori sheets in half again to make smaller nori sheet squares.
Build each taco by assembling in the following order:
1 small nori sheet,
2 tablespoons sushi rice,
2 tablespoons salmon poke,
1 tablespoon carrot jicama slaw,
1 Thai basil leaf,
1 sesame crusted avocado slices,
1 teaspoon of avo-sabi drizzled on top of crusted avocado slices.
Serve tacos open faced at room temperature.
Serve bowls at room temperature with 2 small sheets of nori on the side.
SUSHI RICE INSTRUCTIONS:
Rinse rice under very cold water until water runs clear.
Put the rice and water into a pot and bring to a boil, uncovered/ Once it boils, reduce the heat to low and cook covered for 15 minutes/Remove from the heat and let stand, covered, for 10 minutes/Do no open cover during this time/Put the rice vinegar, sugar and soy sauce in a small bowl and microwave on high for 30 to 45 seconds/
Add the vinegar mixture to the rice in an even distribution and fold to combine/
Spread hot rice on sheet pan in a thin layer, and place in refrigerator to cool.
SALMON POKE INSTRUCTIONS:
Cut salmon into ¾ inch chunks/
Combine all ingredients except scallions in a large bowl/ Cover, refrigerate and let marinate for an hour.
CARROT JICAMA SLAW INSTRUCTIONS:
Combine all ingredients/
Let marinate in the refrigerator for 30 minutes to an hour.
SESAME CRUSTED AVOCADO INSTRUCTIONS:
Press avocado slices into sesame seeds to form a crust.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!