Japanese Rice Salad with Avocado and Tea Eggs | MiNDFOOD

Ingredients

• 1 cup sushi rice, rinsed
• 2 tbsp white miso
• 1 tbsp rice wine vinegar
• 1 tbsp avocado oil
• 4 small avocado, cut into wedges
• Pea tendrils, to serve
• Baby purple shiso, to serve
• Furikake and store-bought Japanese pickles, to serve (optional)
• 2 tbsp loose black tea leaves
• ¼ cup mirin
• ¼ cup dark soy
• 4 eggs at room temperature