Rinse the rice: Add the rice to a medium bowl and fill with 1-2 cups of cold water. Swish the rice around for about 1 minute, use your hands to swish the rice around, drain the water and do this a few more times until the water runs mostly clear. You can also add the rice to a fine mesh sieve and run cold water over it until the water runs clear.

Let the rice sit for 10 minutes with the lid off.

Once the rice and vinegar mixture have cooled a bit, mix the vinegar mixture into the rice. The rice may seem a bit wet at first but as it continues to cool it will dry. Set aside.

In a bowl gently toss together the diced avocado, chili crisp (start with 1 tsp and add more to taste), pressed garlic, lime juice and salt. Set aside.

Add a piece of parchment paper or plastic wrap to a cutting board, add a cod filet and cover it with another piece of parchment paper or plastic wrap. Use a meat mallet or rolling pin to GENTLY pound the cod filets to about ½ inch thickness. Season each piece of cod well with salt and pepper and set aside.

Add the flour to a shallow bowl or a plate.

Bread each cod filet by dipping pieces of cod one at a time in the flour. Then, dip into the whisked egg mixture and let any excess egg drip off. Then dunk into the breadcrumbs mixture, pressing gently to adhere the breadcrumbs to each side of the cod filets. Add each breaded cod filet to a parchment lined sheet pan or plate.

To a large frying pan add avocado oil about 1/4 inch deep. Turn to medium-high heat. When the oil is hot, turn to medium heat and shallow fry 2 cod filets at a time for 2-3 minutes per side, until golden brown and cooked through to 145F when read on an instant read thermometer. Remove the cod filet to a paper towel lined plate and fry the next batch of cod filets, until all are fried.

Divide the cooked rice and avocado salad between 4 bowls. Then, cut the cod filets (sort of katsu chicken style) and serve on top of the rice or serve whole.Serve with a drizzle or side of spicy mayo.