2 Tbs. of Jalapeno or Fresno Chile (seeded and diced)
4 Tbs. of Fresh Lime juice
2 Tbs. of Rice Vinegar
1 Tbs. of Thai Fish sauce
1/2 Tsp. of Kosher Salt
1 Cup of Sugar Snap Peas (cut on the diagonal in 1/2 inch slices
1 Ripe Avocado (peeled, pitted, and diced)
1 Ripe Avocado (thinly sliced)
2 Limes cut in wedges
*Optional- 1 Cup of Shitake Mushrooms (sliced and sauteed in 1 Tbs. of olive oil)
Assembly:
Place rice in bowl. Cover with cold water. Swish in water to remove excess starch. Drain rice in strainer. Repeat procedure three times until water is almost clear. Drain rice.
Place heavy bottomed pan on high heat. Add rice and saute stirring constantly for 1 minute. Add 3 cups of water and 1/4 Tsp. of salt. Cover, bring rice to boil. Lower heat to low and simmer for approximately 30 minutes until rice is tender. Remove from heat, uncover, and allow to cool to room temperature.
Place 8" skillet on medium heat. Add 4 Tbs. of oil to pan. Add diced shallots and chiles and saute over medium heat until translucent, 2 to 3 minutes.
Combine lime juice, seasoned vinegar, Thai fish sauce, and 1/2 Tsp. of kosher salt in small bowl. Whisk to combine. Add shallot, chile mixture and whisk to combine. Place cooled rice in a large bowl. Add dressing and toss to combine. Allow to stand at room temperature for 1 hour to combine flavours. Taste and adjust seasoning.
When ready to serve, gently fold in diced avocado, sliced snap peas, and optional shitake mushrooms. Remove to serving dish and garnish with sliced avocado and lime wedges. If entire salad is not being used, only add avocado and snap peas to portion being used. Cover and refrigerate remaining rice mixture. Add avocado and snap peas, as needed, to additional portions.
