Avocado sushi salad platter – Food & Home Magazine

Ingredients

• 330 g (11/2) cups sushi rice
• 180 g (1 cup) quinoa
• 1/3 cup (80 ml) rice vinegar
• 15 ml (1 tbsp) caster sugar
• Big pinch of salt
• 2 small avocados, peeled, stoned and sliced
• 1 large carrot, grated or thinly sliced
• 6 baby cucumbers, thinly sliced
• 4 radishes, sliced
• Pickled ginger, sliced
• 60 ml (4 tbsp) Japanese mayonnaise
• 10 ml (2 tsp) sesame seeds, toasted
• 1/3 cup salt-reduced soy sauce
• Wasabi & torn toasted seaweed, to serve