Gather all the ingredients. This is for the Basic Avocado Toast. Toast a slice of Shokupan (Japanese pullman loaf bread).
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.
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.
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.
Put the fried egg on top and season with flake sea salt and freshly ground black pepper.
Flake Sea Salt: This salt has soft, sheer, pyramid-like flakes, which give food a beautiful look and crunchy finish. This salt will add a complex, a hint of briny flavor to the food. England’s Essex coast is where the most popular brand, Maldon, is harvested.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.d link to this post as the original source. Thank you.