Toast the light sesame seeds in a small pan until golden brown.

Drain the ginger.

Halve and core the avocado, carefully lift the pulp out of the skin with a tablespoon and dice.

Season the avocado with lime juice, salt and pepper.

Mix the light soy sauce and agave syrup with 1 tbsp water.

Prepare rice according to the package instructions and divide into 2 bowls.

Top with avocado and ginger.

Drizzle with sweet soy sauce.

Sprinkle with cress, roasted and black sesame seeds.