Avocado Toast With Cucumber, Soy Sauce, and Shichimi Togarashi Recipe

Niki Achitoff-Gray
Avocado Toast With Cucumber, Soy Sauce, and Shichimi Togarashi Recipe
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  • Yield:Serves 1
  • Active time:5 minutes
  • Total time:5 minutes

[Photograph: Vicky Wasik]

Seedless cucumber does a great job adding cooling crunch to avocado toast, but it doesn't impart much in the way of flavor. Here, soy sauce adds a savory note, amped up by a sprinkle of peppery scallions. But the real kicker is a pinch of shichimi (also commonly called togarashi), a Japanese seven-spice blend of chili peppers, sesame seeds, and other ingredients like nori, ginger, and orange peel, which adds nuanced heat to each bite.

Ingredients

  • 1 slice country or sandwich bread, approximately 1/2 inch thick
  • Extra-virgin olive oil
  • 1/2 medium pitted and peeled Hass avocado
  • 1 teaspoon (5ml) soy sauce, plus more to taste
  • 4 to 5 thin slices seedless cucumber, or enough to cover surface of bread
  • Thinly sliced scallion, to garnish
  • Shichimi togarashi, to taste (see note above)

Directions

  1. 1.

    Lightly brush bread with olive oil and toast to desired level of doneness. Meanwhile, mash avocado and soy sauce in a bowl. Top toast with avocado mixture and top with cucumber slices and scallion. Sprinkle with shichimi togarashi to taste and serve.

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