Brown Rice Tofu Pockets - alive magazine

Ingredients

• 3 cups (750 mL) brown rice
• 3 1/4 cups (810 mL) water
• 2 tsp (10 mL) salt
• 4 tsp (20 mL) mirin
• 3 Tbsp (45 mL) rice wine vinegar
• 4 tsp (20 mL) sesame oil
• 4 tsp (20 mL) wasabi powder, made into paste by adding a bit of water
• 3 Tbsp (45 mL) Japanese mayo
• 1 avocado, thinly sliced
• 15 oz (425 g) smoked Chinook salmon, sliced paper-thin
• 12 pressed tofu pockets (available at Asian specialty stores)
• 4 tsp (20 mL) black sesame seeds, lightly toasted
• 2 cups (500 mL) sunflower sprouts
• 1/4 tsp (1 mL) light soy sauce