12 cups cooked, brown short grain rice

---

6 Fresh California Avocados*, peeled, seeded, thinly sliced

---

6 cups soy-pickled cucumbers

---

6 cups watermelon radish, quartered and sliced paper thin

---

6 cups California Kimchi (recipe follows)

---

12 slightly less than hard-boiled eggs

---

1 1/2 cups thinly sliced green onion

---

1 1/2 cups Fresh Tare Sauce (recipe follows)

---

3/4 cup Foundation Furikake (recipe follows)

---

---

---

3 heads Napa cabbage, quartered lengthwise

---

1/2 cup salt

---

1/2 cup chopped onion

---

3 Tbsp. fish sauce

---

2 Tbsp. chopped garlic

---

2 Tbsp. chopped ginger

---

2 Tbsp. sambal

---

2 Tbsp. Korean chile flakes

---

1 Tbsp. sugar

---

1 1/2 tsp. Ground coriander

---

Generous pinch smoked paprika

---

Generous pinch yellow curry paste

---

---

---

3 Tbsp. dark soy sauce

---

3 Tbsp. floral honey

---

3 Tbsp. seasoned rice vinegar

---

3 Tbsp. toasted sesame oil

---

1 1/2 Tbsp. water

---

1 1/2 Tbsp. sliced ginger

---

3 tsp. chopped garlic (1 tbsp.)

---

---

---

6 Tbsp. white sesame seeds

---

3 Tbsp. fennel seed

---

3 tsp. celery salt (1 tbsp.)

---

3 tsp. garlic powder (1 tbsp.)

---

3 tsp. onion powder (1 tbsp.)

---

1 1/2 tsp. water

---

*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.