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Ethical Alternatives to Avocados 

By,
Gourmandize

Avocado production is reeking havoc on local environments and economies, causing many chefs and activists to speak out. Here's some options that prove it's easy being green.

Sunchokes (Jerusalem Artichokes) 1/7

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Sunchokes (Jerusalem Artichokes)

They look a little strange, but sunchokes, the relative of sunflowers, have a unique nutty, sweet taste. The root vegetable, which is also known as a "Jerusalem artichoke" is native to North America and has been used since before the European invasion of the Americas. Because they're so versatile, sunchokes can be roasted, mashed, or made into a creamy soup. 


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Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!

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