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1 cup white rice cooked

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6 oz. sushi grade tuna raw, chopped into small pieces

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4 radishes thinly sliced

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1 cucumber thinly shaved

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1 carrot chopped into 3 inch sections, then thinly sliced

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1 green onion chopped

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1/2 ripe, Fresh California Avocado seeded, peeled and sliced

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2 dried seaweed cut into thin strips

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2 Tbsp. prepared pickled ginger

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1 Tbsp. sesame seeds for garnish

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1/2 ripe, Fresh California Avocado

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1 Tbsp. pickled ginger

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1 Tbsp. rice wine vinegar

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1/2 Tbsp. wasabi paste

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1 tsp. sesame oil

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1/2 lime juiced

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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.