Aside from rice and nori, avocado is probably one of the most widely used ingredients in sushi rolls. It seems to go well with almost every type of fish.

In our household, kimchi goes with everything. Or at least, that’s Son’s opinion. I’m a little more conservative with my kimchi usage, though I enjoy the fermented vegetables as well.

You don’t have to be a kimchi fanatic like Son to like this combination, though. Avocado and kimchi go quite well together, and the shoyu adds a little saltiness. Chicharrones add a subtle little crunch to the dish. Delicious!