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1 ripe, Fresh California Avocado seeded, peeled and halved

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1 Tbsp. Japanese-style mayonnaise

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1/4 tsp. salt

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1 1/2 Tbsp. rice wine vinegar

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1 ripe, Fresh California Avocado seeded, peeled and cut into thick slices

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8 oz. sushi-grade salmon thinly sliced

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8 oz. sushi-grade tuna thinly sliced

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8 oz. sushi-grade yellowtail thinly sliced

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2 cups cooked sushi rice

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1/2 cup sunomono (japanese pickled cucumbers) store-bought, pre-sliced

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1/2 cup takuan (Japanese pickled radish) store-bought

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1/4 Japanese pickled ginger store-bought

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1/4 cup ikura(salmon roe) optional

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5 oz. rice crackers

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5 oz. tempura-fried seaweed

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5 oz. senbei

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2 (1-oz.) packages nori

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.