Sushi-inspired Part III (slight modifications to Part II)

Serves two 

Ingredients: 

1 cup white Valencian rice (or any rice equivalent to Japanese rice)

100g smoked salmon; cut into small rectangulars 

¾ cup dried Wakame seaweed
1 big-sized ripe but firm avocado; seeded and cut into cubes

1 tablespoon of lightly toasted white and black sesame seeds 

1 tablespoon of sesame oil 

Organic soy sauce to taste (to serve) 

Preparation: 

In a pot over high heat, add the rice and 2 cups of water and bring to a boil. Reduce heat to a simmer, cover the pot with a kitchen cloth, and let it cook for about 10-15 minutes or until all the water is completely gone. The rice should have a soft and sticky texture. Whilst the rice is cooking, prepare the seaweed. Boil about 5 cups of water in a boiler or a pot. If using pot, remove from stove, add seaweed to the hot water and let it sit for 5 minutes covered with a lid. Let both the cooked rice and seaweed cool down and then transfer to a bowl. Add the remaining ingredients to the bowl and mix together. Enjoy with soy sauce to your taste!