San Mateo, Calif.
Although avocado toast is typically a breakfast or lunch option, the addition of poke turns it into an on-trend shareable or appetizer—especially when cut into smaller pieces. This version includes a sesame-miso spread and wasabi-citrus sauce to double the umami factor.
¼ cup water
1 tbsp. mellow white miso
1/3 cup ground sesame
2 garlic cloves, minced
2 tsp. lemon juice
1 tbsp. soy sauce
½ cup soy sauce
1 cup lemon juice
½ cup olive oil
2 tsp. sesame oil
2 tsp. grated gingerroot
3 tbsp. minced garlic
2 tbsp. wasabi powder
2 tbsp. black sesame seeds
1½ lb. sushi grade salmon, diced
6 oz. cucumber, thinly sliced
6 tbsp. thinly sliced white onion
¾ cup chopped green onion
6 tbsp. edamame
2½ cups wasabi-citrus sauce
12 slices artisan sourdough bread with sesame seeds
12 ripe avocados, peeled, seeded and mashed
2 tbsp. lemon juice
Himalayan pink salt
1½ cups baby arugula
Freshly ground pepper and furikake, for garnish
- Prepare sesame-miso spread: In bowl, whisk together all ingredients; cover and refrigerate until ready to use.
- Prepare wasabi-citrus sauce: In another bowl, whisk together all ingredients; cover and refrigerate until ready to use.
- Prepare poke: In large bowl, gently mix all the ingredients until well coated with wasabi-citrus sauce.
- For toast, in bowl, mix mashed avocado with lemon juice. Season with pink salt. Apply 1 tablespoon sesame-miso spread on each bread slice; top with ½ cup mashed avocado and 3 to 4 arugula leaves. Spoon ½ cup poke on top of each. Garnish with pepper and furikake. Cut into quarters to serve.
Photo courtesy of California Avocado Commission