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1/2 cup short-grain rice

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1 Tbsp. rice vinegar

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1 can (14-oz. each) hearts of palm drained

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1 Tbsp. vegan mayonnaise

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1/2 tsp. low-sodium Old Bay® seasoning

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3 1/4 sheets nori

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3/4 ripe, Fresh California Avocado seeded, peeled and sliced

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1/2 cucumber sliced into thin matchsticks

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1/2 tsp. water divided

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1/2 cup Avocado Wasabi Sauce (see make-ahead recipe below)

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1/2 ripe, Fresh California Avocado seeded and peeled

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1/4 cup water plus more as needed

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1/2 tsp. wasabi powder to taste

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1/4 tsp. garlic powder

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1/8 tsp. salt to taste

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1/8 tsp. pepper to taste

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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.