Recipe by David Chang
“I make this dish at home all the time. It’s incredibly satisfying, and suitable for all ages and diets (except mine, because my doctor says I can’t eat so much white rice anymore). Basically, you cook some really nice short-grain rice. Ours came from The Rice Factory in New York, where they mill the rice to order, and it’s incredible. Then you buy really nice avocados. Ours came from the farmers market and were perfectly ripe. Then you dress it all with a soy-sesame-scallion vinaigrette that’s a bit like yangnyeom sauce — the spicy dressing you get on Korean fried chicken. Finish with some roasted seaweed, and some (really nice) pickled ginger. What’s not to like about that?”
- Garlic
- Vinegar
- Sesame seeds
- Soy sauce
- Sesame oil
- Kochukaru
- Scallions, sliced thin
Avocado Rice
- Cooked short-grain rice
- Avocado, thinly sliced
- Roasted seaweed, sliced
- (Really nice) pickled ginger
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