Avocado Toast
Try these six irresistible Japanese twists on Avocado Toast! Add some creative toppings like ramen egg, furikake, or sesame oil on creamy mashed or sliced avocado. Slightly sweet Japanese milk bread Shokupan is a great base for your avocado toast playground!
Servings: 6 Avocado Toasts
Calories: 240kcal
Ingredients
#1 Basic Avocado Toast
- 1 slice shokupan (Japanese Pullman loaf bread or pain de mie)
- ½ avocado
- 1 wedge lemon
- freshly ground black pepper
- flake sea salt
- roasted sesame oil
#2 Avocado Toast with Furikake
- 1 slice shokupan (Japanese Pullman loaf bread or pain de mie)
- ½ avocado
- 1 wedge lemon
- flake sea salt
- roasted sesame oil
- furikake (rice seasoning)
#3 Avocado Toast with Japanee (Spicy) Mayo and Shichimi Togarashi
- 1 slice shokupan (Japanese Pullman loaf bread or pain de mie)
- ½ avocado
- 1 wedge lemon
- roasted sesame oil
- flake sea salt
- ½ Tbsp Japanese mayo
- ½ Tbsp sriracha sauce
- shichimi togarashi (Japanese seven spice)
#4 Avocado Toast with Ramen Egg
- 1 slice shokupan (Japanese Pullman loaf bread or pain de mie)
- ½ avocado
- 1 wedge lemon
- roasted sesame oil
- flake sea salt
- Ramen Egg (Ajitsuke Tamago) (Recipe in Notes)
- roasted seasoned seaweed
- shichimi togarashi (Japanese seven spice)
#5 Avocado Toast with Smoked Salmon
- 1 slice shokupan (Japanese Pullman loaf bread or pain de mie)
- ½ avocado
- 1 wedge lemon
- roasted sesame oil
- flake sea salt
- sliced cucumber
- smoked salmon
- 2 shiso leaves (perilla/ooba)
- ikura (salmon roe)
- soy sauce
#6 Avocado Toast with Fried Egg
- 1 slice shokupan (Japanese Pullman loaf bread or pain de mie)
- ½ avocado
- 1 wedge lemon
- 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.)
- roasted sesame oil
- cherry tomatoes (optional)
- red radish (optional)
- fried egg
Instructions
How to Prepare Avocado
- Gather all the ingredients. This is for the Basic Avocado Toast. Toast a slice of Shokupan (Japanese pullman loaf bread).
- Cut the avocado in half by running the knife around it. Twist.
- 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.
- Smack the seed and remove it. Scoop the avocado flesh with a spoon.
- Mash avocado with a fork and squeeze the lemon. Mix all together.
#1 Basic Avocado Toast
- 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.
- Drizzle sesame oil over the avocado. Serve immediately.
#2 Avocado Toast with Furikake
- 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.
#3 Avocado Toast with Japanese Mayo or Spicy Mayo and Shichimi Togarashi
- Instead of mashed avocado, you can serve with sliced avocado. Peel the avocado skin, and cut the avocado into ¼ inch slices.
- Gently pressed to stagger and squeeze the lemon to coat the avocado with lemon juice.
- Transfer the sliced avocado to a toasted shokupan, drizzle sesame oil over the avocado, and season with flake sea salt.
- 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.
#4 Avocado Toast with Ramen Egg
- 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.
- Cut the ramen egg (Ajitsuke Tamago) in half and place on top of the mashed avocado toast.
- Garnish with Korean seaweed and sprinkle Shichimi Togarashi on top. Serve immediately.
#5 Avocado Toast with Smoked Salmon
- 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.
- 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.
- Roll up shiso leaves and cut into julienned strips. Garnish on top of the smoked salmon.
- Place some ikura and drizzle soy sauce on top. Serve immediately.
#6 Avocado Toast with Fried Egg
- 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.
- Drizzle sesame oil and place some halved cherry tomatoes and sliced red radish.
- Put the fried egg on top and season with flake sea salt and freshly ground black pepper.
Notes
Nutrition
Calories: 240 kcal · Carbohydrates: 23 g · Protein: 5 g · Fat: 16 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 1 mg · Sodium: 166 mg · Potassium: 543 mg · Fiber: 8 g · Sugar: 2 g · Vitamin A: 153 IU · Vitamin C: 20 mg · Calcium: 82 mg · Iron: 2 mg