2 cups short grain brown rice
2 large ripe avocados
1 tin corn kernels (no added salt/sugar)
1/4 cup soy sauce
1 tablespoon sesame oil
juice of 1 lemon
Japanese rice seasoning mix (I use Genki Vegetable Seasoning Mix)
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.
Additions I made recently when I made this again were 1 small cucumber, deseeded and choppped into pieces about the size of the corn kernels, 2 spring onions/scallions finely chopped and a handful of coriander/cilantro chopped and sprinkled on the top with the seasoning mix. Even tastier than before
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.\