Bring the water to a boil, put the rice in bags and cook on low heat for 15 minutes. I wash the avocado, peel it, and cut it into cubes.
Wash greens and cut them.
In a bowl, combine avocado, parsley, Melissa, and black sesame. Carefully mix the ingredients.
In another bowl, I prepare salad dressing - combine olive oil, ground black pepper, salt, lemon juice. I mix the ingredients.
Ready rice pour out of the bags in a separate bowl, let the rice cool slightly. I add the rest of the ingredients and reshape them. I decorate the salad with leaves of Melissa.