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

[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.
- Yield:Serves 1
- Active time: 5 minutes
- Total time:5 minutes
- Rated:
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)
Directions
-
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.
All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
Comments
Hello Eater!
Want to comment? Sign In or Register
ADD A COMMENT
PREVIEW YOUR COMMENT