With a mandolin or super sharp knife, thinly slice the radish and place in a bowl covered with ice-cold water. Let soak for 10-15 minutes until crisp. Make the dressing while they soak. When ready to make the salad, drain and shake out excess water.

In a large bowl, add rice vinegar, tamari, mirin (or desired sweetener), sesame seed oil, ginger, lime juice, pepper, and salt. Whisk together. Then add the sliced radishes, cucumbers and rice. Toss well. In a small skillet, add butter and bring to medium heat. Throw in the sliced garlic and hot pepper slices. Sprinkle with salt, stir, and cook until the garlic is very lightly golden (going too dark will taste bitter so keep an eye out!). This should only take a few minutes. Immediately pour over the radish rice mixture.

Toss in the green onions and sesame seeds. Transfer the mixture into individual serving bowls and add the ripe avocado over top to each bowl (this is only to be fair and to not squoosh the gorgeous avocado!). Sprinkle the avocado chunks with flaky salt and garnish each bowl with toasted sesame seeds. An extra squeeze of fresh lime juice is always welcome. Enjoy!