In a small bowl, soak wakame in warm water for 10 minutes. Drain and set aside.

In a fine mesh strainer, rinse adzuki beans and brown rice.

In a pressure cooker, put adzuki beans, brown rice, kombu, wakame, and filtered water. If you have an old fashion jiggle top pressure cooker, add 1 Tbsp avocado oil. Skip oil if you have an electronic cooker. Seal and lock lid in place. Bring to high pressure over high heat. Lower heat to medium maintaining pressure and a steady "jiggle". Cook under high pressure for 15 minutes. Turn off heat and allow cooker to reduce pressure through a natural release method for 10 more minutes (let sit). Quick release the pressure (if using a jiggle top, run cold water over the top). 

Carefully open pressure cooker lid by tilting the lid away from your face. The steam is super hot! Stir in tamari (or Bragg's amino acids) and toasted sesame oil.

In a large skillet, heat 1 Tbsp avocado oil over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add Swiss chard and sea salt. Cook until tender, approximately 4 minutes.

To assemble, scoop adzuki rice into bowls. Top with sautéed garlicky Swiss chard. Garnish with sesame seeds.