Instructions

1. Cook the rice according to the packet instructions then rest, under cover, for 10 minutes.
2. Meanwhile, blanch the soybeans in simmering water for 3 minutes, then rinse under cold water, drain and set aside.
3. Whisk together the dressing: mix the wasabi paste with 1 Tbsp soy sauce, then add the rest, the sugar, vinegar and oil.
4. Lightly roast the nori sheet, then cut it into thin strips.
5. Cut the cucumber into thin strips and slice the spring onions diagonally. Thinly slice the radishes.
6. Put the cooked rice in a large mixing bowl. Add half of the dressing and mix well. Add the beans, then the radish, spring onion, cucumber and pickled ginger slices. Gently combine everything and rest for a few minutes.
7. Peel the avocado, cut it in half, remove the skin & stone, then cut the flesh into thin slices.
8. Place the avocado slices on top of the rice mixture, drizzle with the remaining dressing, then scatter the nori strips and sesame seeds all over the salad.