Avocado Toast

Step 1

Gather all the ingredients. This is for the Basic Avocado Toast. Toast a slice of Shokupan (Japanese pullman loaf bread).

Step 2

Cut the avocado in half by running the knife around it. Twist.

Step 3

If you are using only half an avocado, keep the one with seed for later. I use this avocado keeper to avoid oxidation. You can also squeeze lemon juice on the surface.

Step 4

Smack the seed and remove it. Scoop the avocado flesh with a spoon.

Step 5

Mash avocado with a fork and squeeze the lemon. Mix all together.

Step 6

Transfer the mashed avocado onto a toasted shokupan. Press the avocado gently to evenly distribute with a fork. Season with freshly ground black pepper and flaked sea salt.

Step 7

Drizzle sesame oil over the avocado. Serve immediately.

Step 8

Transfer the mashed avocado onto a toasted shokupan. Press the avocado gently to evenly distribute with a fork. Season with flake sea salt and furikake. Drizzle sesame oil over the avocado. Serve immediately.

Step 9

Instead of mashed avocado, you can serve with sliced avocado. Peel the avocado skin, and cut the avocado into ¼ inch slices.

Step 10

Gently pressed to stagger and squeeze the lemon to coat the avocado with lemon juice.

Step 11

Transfer the sliced avocado to a toasted shokupan, drizzle sesame oil over the avocado, and season with flake sea salt.

Step 12

To make spicy mayo, mix Japanese mayo and sriracha sauce. If you don’t like spicy mayo, simply use just mayo. Drizzle Japanese mayo or spicy mayo on top of the avocado slices and sprinkle Shichimi Togarashi on top. Serve immediately.

Step 13

Transfer the mashed avocado onto a toasted shokupan. Press the avocado gently to evenly distribute with a fork. Drizzle sesame oil and season with flake sea salt.

Step 14

Cut the ramen egg (Ajitsuke Tamago) in half and place on top of the mashed avocado toast.

Step 15

Garnish with Korean seaweed and sprinkle Shichimi Togarashi on top. Serve immediately.

Step 16

Transfer the mashed avocado onto a toasted shokupan. Press the avocado gently to evenly distribute with a fork. Drizzle sesame oil and season with flake sea salt.

Step 17

Using a peeler, thinly slice the cucumber and remove excess moisture with a paper towel. Put the sliced cucumber and then smoked salmon on top.

Step 18

Roll up shiso leaves and cut into julienned strips. Garnish on top of the smoked salmon.

Step 19

Place some ikura and drizzle soy sauce on top. Serve immediately.

Step 20

Transfer the mashed avocado onto a toasted shokupan. Press the avocado gently to evenly distribute with a fork. Season with freshly ground black pepper and flake sea salt.

Step 21

Drizzle sesame oil and place some halved cherry tomatoes and sliced red radish.

Step 22

Put the fried egg on top and season with flake sea salt and freshly ground black pepper.