• 3 Tbsp red wine vinegar
• 2 Tbsp salad oil
• 1 Tbsp Tabasco
• 2 tsp garlic salt
• 1/8 tsp black pepper
• 2 avocados, peeled, pitted, and cubed
• 1 can (15 oz) black eye peas
• 1 can (11 oz) whole kernel corn
• 1 cup sliced onions
• 1 cup coarsely chopped cilantro
• 4 tomatoes, coarsely chopped

In a large bowl, mix together vinegar, oil, Tabasco, garlic salt, and pepper. Add avocados to vinegar mixture and mix gently. Drain and rinse peas and corn. Add peas, corn, green onion, cilantro, amd tomatoes to avocado mixture. Let this chill for at least an hour in the refrigerator. Serve with tortilla chips.

thanks, helen!

• 4 cups cooked rice
• ½ packet dried sushi mix
• furikake

Topping:

• 8 oz. sour cream
• 1 cup mayonnaise
• 8-10 sticks imitation crab, chopped
• 8-10 shiitake mushrooms, soaked in warm water until softened, then chopped

Mix rice with 1/2 packet dried sushi mix. Layer rice in 9×13 pan. Cover well with your favorite furikake mix. Layer toppings on rice (see below). Broil until browning, approximately 5 minutes. Cut into pieces. Serve with Korean sushi. Serve hot. If you don’t have dry sushi mix, then you can just melt 7/8 C sugar & 2T of salt in 1 C vinegar in a small saucepan. Heat until sugar and salt are fully dissolved. This amount is usually good for about 5 cups of rice. It’s my mom’s sushi-rice recipe that she learned from my Grandma. (My Grandma didn’t have any real measurements, so my mom had to watch and figure it out!) The good thing about this recipe is that it can be prepped in advance (day or even 2) and then broiled right before you serve it. If you make the sushi rice in advance, put it in a ziploc while it’s warm and put in the fridge. But it is easiest to put it in the pan when it’s warm.

thanks, bethos!