Radish Avocado Rice with Garlic Chili Oil Dressing

Radish, cucumber, ginger, and avocado give this rice a crisp yet creamy texture you will love!

Ingredients

In a fine colander, rinse rice with water until water runs clear.
In a large pot add rinsed rice and water then bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.
Remove from heat and let steam, covered for 10 minutes. Fluff and let cool down.
Meanwhile, Use a mandolin or very sharp knife to cut radish and cucumber almost paper thin. Soak radish in ice water if it is not crisp. Set aside.
In a large heat proof bowl, add sesame seeds, garlic, chili flakes, and salt. Pour hot oil over mixture. It will start to bubble and steam. Stir and let sit for 5-10 minutes.
Once cool, whisk chili oil mixture together with rice wine vinegar, ginger, soy sauce, and sugar.
Fold together chili dressing with cooled rice, sliced radish, sliced cucumber, and green onion.
Serve topped with avocado and a sprinkle of flaky salt. Enjoy as a side dish or light main course – we love it for a Springtime lunch!