Japanese Avocado Toast アボカドトースト

Instructions

1. Gather all the ingredients for the Avocado Toast. Toast 1 slice shokupan (Japanese milk bread).
2. Cut the avocado in half by running the knife around it. Twist the two halves. Tip: For more step-by-step photos and instructions, see my post How to Cut an Avocado.
3. If you are using only half an avocado, keep the half with the seeds for later. I use an avocado keeper to avoid oxidation. You can also squeeze lemon juice on the cut surface.
4. Smack the seed and remove it. Scoop the flesh of ½ avocado with a spoon.
5. Mash the avocado with a fork (except for variation #3, which uses sliced ​​avocado). Squeeze the juice of 1 lemon wedge on top and mix it all together.
6. Transfer the mashed avocado onto the toasted shokupan. Press the avocado gently to evenly distribute with a fork. Season with freshly ground black pepper and flake sea salt.
7. Drizzle toasted sesame oil over the avocado (I like to use a spoon for better control). Serve immediately.
8. Transfer the mashed avocado onto the toasted shokupan. Press the avocado gently to evenly distribute with a fork. Season with flake sea salt and furikake (rice seasoning). Drizzle toasted sesame oil over the avocado. Serve immediately.
9. Instead of mashed avocado, you can serve with sliced ​​avocado. Peel the avocado skin, and cut ½ avocado lengthwise into ¼-inch slices.
10. Gently press down on the avocado to fan out the slices and squeeze the juice of 1 lemon wedge onto the avocado.
11. Transfer the sliced ​​avocado onto the toasted shokupan. Drizzle toasted sesame oil over the avocado and season with flake sea salt.
12. To make the spicy mayo, mix ½ Tbsp Japanese Kewpie mayonnaise and ½ Tbsp sriracha sauce. (If you don't like spicy mayo, simply use regular Japanese mayo.) Drizzle the Japanese mayo or spicy mayo on top of the avocado slices and sprinkle with shichimi togarashi (Japanese seven spice). Serve immediately.
13. Transfer the mashed avocado onto the toasted shokupan. Press the avocado gently to evenly distribute with a fork. Drizzle with toasted sesame oil and season with flaked sea salt.
14. Cut the Ramen Egg in half lengthwise and place cut side up on top of the mashed avocado.
15. Garnish with Korean seaweed and sprinkle shichimi togarashi (Japanese seven spice) on top. Serve immediately.
16. Transfer the mashed avocado onto the toasted shokupan. Press the avocado gently to evenly distribute with a fork. Drizzle with toasted sesame oil and season with flaked sea salt.
17. Using a peeler, thinly slice the cucumber lengthwise and remove the excess moisture with a paper towel. Put the sliced ​​cucumber and then smoked salmon on top of the mashed avocado.
18. Roll up 2 shiso leaves (perilla/ooba) and cut into julienned strips. Garnish on top of the smoked salmon.
19. Add some ikura (salmon roe) and drizzle soy sauce on top. Serve immediately.
20. Transfer the mashed avocado onto the toasted shokupan. Press the avocado gently to evenly distribute with a fork. Season with freshly ground black pepper and flake sea salt.
21. Drizzle with toasted sesame oil. Then, place some halved cherry tomatoes and sliced ​​red radish on top.
22. Put the fried egg on top and season again with flaked sea salt and freshly ground black pepper. Serve immediately.