1 cup quinoa

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3 sheets of nori (sushi paper)

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1 1/3 cups water

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1/2 cup rice vinegar

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2 Tbsp. sugar

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1 tsp. salt

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1 ripe, Fresh California Avocado, seeded, peeled and sliced

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1/2 cup sun-dried tomatoes in oil, drained

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3 strips of crispy cooked bacon

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2 Tbsp. Japanese mayonnaise as needed

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2 tsp. sriracha hot sauce

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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.