Sweet Brown Rice Cakes With Adzuki Beans And Some Like It Hot Avocado Salsa

["Add rice to boiling water. Reduce heat to a simmer, cover pot, and cook until done, about 20 minutes. Don't overcook, as when done just right, the hull has a pleasant subtle crunch to it. When done, transfer to a mixing bowl and spread it out to cool.", "While rice is cooking, also cook the beans. Drain and rinse them, add to cold water and bring to a boil. Reduce heat to an active simmer, cover pot and cook until done, about 30-40 minutes. When done, strain through a colander and allow them to cool a bit before adding to the rice.", "Combine rice and beans and stir to blend. Don't be afraid to mash the beans a bit. Fold in scallions, then season to taste with salt and pepper.", "Prepare the salsa. Combine all ingredients in a non-reactive bowl. Taste, and adjust seasonings as needed. Set aside for flavors to blend while rice cakes cook.", "Mix together the Panko, chia seeds, and seasonings in a square baking pan. Begin heating a skillet filmed with sesame oil to 1/4"" deep. Shape cakes by first dipping your palms in some water. Pinch up sort of a tennis-ball size of the mixture. Gently coax it into an oval about 1/2"" thick. Press each side softly into the Panko mixture, then place in skillet. Fry until each side is nicely golden brown; turn gently.", "When done, serve 2 on each plate. Sauce generously with the salsa, add a couple of wedges of lime, and garnish the border with some drops of Siracha . . . because some like it hot!"]