Contributed by vegan junk food advocate, Winnie (@Dumplingmumplings).
Time is a precious, almost liquid thing. All viscous and creamy white, you’d think it could be grasped with how solid it looks. But when you tighten your fingers, it sneakily slips through the cracks and hey lookie look, you’ve made a great mess on the floor. That’s right. Time is mayonnaise.
And by god, how good it tastes to slather great gloppy amounts of it on a sandwich, to sneak lines into rolls of sushi. It’s a quick, easy fix for recipe nirvana. Yes, I know there are a thousand and one mayonnaise haters out there but I firmly believe that it’s all about combining it with the right foods.
Kimchi, for instance, is BFFs with Mayo. They totally hang and chill 24/7. Kimchi knows her creamy white friend is afraid of fire, and Mayo knows the sour lettuce is bored of being cooped up for days to ferment. They get each other man. Which is why I ship them hard.
When you mix kimchi with mayo, you get a heady hit of tangy crunch, and when paired with avocado. Like. Wow. I have to warn you to have a seat first, or your knees may wobble out of sheer revelationary trauma.
This kimchi avocado bowl was born out of sheer desperation. I had to pack lunch for school and all I had was cold rice, a tub of kimchi and half an avocado. The mayo was oogling me from the refrigerator shelf. At that moment, I knew what I had to do.
Radiant sunshine, that’s what this is. Kimchi mayo, as it is, just may save lives. Don’t kick it till you shove spoonfuls of rice coated with this magical starstuff into your facehole. OH Don’t forget the avocado, it’s a ménage à trois baby.
- Short-grain Japanese rice
- ½ a ripe Avocado
- 2 Tablespoons of your favourite mayonnaise (I used egg-free mayo)
- 2 Tablespoons of your favourite kimchi
- Black sesame seeds
- A pack (or two) of Roasted seaweed
- Heat up the rice and let it cool (Warm avocado and mayo is borderline sacriligious)
- To make the Kimchi Mayo, (listen very carefully) you must mix the kimchi with the mayo in a little bowl. Yeah, complicated, I know.
- Now that the hard part is done, slice the avocado into little cubes.
- Top the pearly rice with some kimchi mayo and avocado.
- Garnish with salt, pepper, and a generous sprinkle of black sesame seeds.
- I also added some home-pickled Japanese cucumber, but you can add any other veggies you like.
- To amp up the flavour, make little rice tacos with the seaweed like how I did.