---

---

1/2 cup sugar

---

1 cup Timoline Inverted Sugar

---

2 cups water

---

1 tsp. lime zest

---

3 Fresh California Avocado

---

1 Jalapeno deseeded

---

3 Tbsp. Japanese Yuzu Juice

---

1 tsp. Cremodan Sorbet Stabilizer

---

---

---

1 lb. Japanese Hamachi, sushi grade #1, ½ inch dice

---

1 tsp. Lemon Oil

---

2 tsp. soy sauce

---

2 Green Shisho leafs, chiffonade cut

---

As needed Micro cilantro

---

As needed Crispy Wakame

---

*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.