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Pokecado Toast

Menu PartAppetizer/Small Plate
Cuisine TypeAsian
Pokecado Toast

Joann Chung


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.


Sesame-miso spread

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

Wasabi-citrus 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

Avocado toast

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


  1. Prepare sesame-miso spread: In bowl, whisk together all ingredients; cover and refrigerate until ready to use.
  2. Prepare wasabi-citrus sauce: In another bowl, whisk together all ingredients; cover and refrigerate until ready to use.
  3. Prepare poke: In large bowl, gently mix all the ingredients until well coated with wasabi-citrus sauce.
  4. 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

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