Japanese Style Avocado on Toast

Spice Up Your Breakfast with Japanese Style Avocado on Toast!

Fancy trying something new? Give these Japanese Style Avocado on Toast a whirl! Get creative by adding toppings like furikake, Shichimi Togarashi, and sesame oil to creamy mashed or sliced avocado. And for the perfect base, opt for sourdough crispbread or shokupan (Japanese Milk Bread).

There’s just something about Asian flavours that keep us coming back for more. It’s easily my favourite cuisine – there’s no contest! If you’re a fan of avocado toast and Asian food, trust me, this combo will make your day!

Avocado toast alone is a delight, but when you blend it with Asian flavours like green onions, toasted sesame oil, spicy cream cheese, and cucumbers on sourdough crispbread or toast, it’s a real game-changer!

For me, avocado toast is like a blank canvas waiting to be adorned with delicious flavours. Asian Style cream cheese and Cucumber Avocado Toast is anything but ordinary. The blend of sour & cream cheese with Japanese hot chilli sauce gives it that extra zing of Chinese or Japanese flavour. And those fresh cucumbers? They’re the perfect complement to the spicy base.

I’ve got to admit, I’m always craving Asian food. It doesn’t matter what time of day it is or what type of food – Asian cuisine always hits the spot! Avocado toast might seem like old news to some, but I’m all about practicality and longevity when it comes to food trends.

Despite avocado toast’s internet craze feeling like a distant memory, I still can’t get enough, enjoying it for breakfast, lunch, and snacks regularly. Who’s up for joining me and giving this Japanese-inspired avocado toast a try? Let’s dive in together and discover a new favourite!

5 Tips to Make Delicious Japanese Style Avocado on Toast:

1. Choose ripe avocados: Look for avocados with a “ripe” sticker at your grocery store. Grab them when you’re ready to make your avocado toast for optimal freshness.
2. Add a splash of lemon juice: To maintain that vibrant green colour of your avocado, squeeze a tablespoon of lemon juice onto half of the avocado before spreading it onto your toast.
3. Slice or mash your avocado: While personal preference plays a role here, I find that thinly sliced avocado works best for this toast. It provides a creamy texture and coats the toasty bread perfectly.
4. Ensure a crispy base: Whether you’re using bread or crispbread, make sure it’s nicely toasted. This not only adds a delightful crunch but also provides a sturdy foundation to support the weight of the avocado.
5. Try sesame oil: Instead of your usual extra virgin olive oil, experiment with toasted or roasted (dark) sesame oil. It adds a unique depth of flavour that takes your avocado toast to a whole new level.

The Ingredients to make Japanese Style Avocado on Toast

Here is a list of ingredients to make this comforting Japanese style avocado toast!

Cream cheese Topping

• Sour cream
• Cream cheese
• Sriracha + gochujang
• Tamari/light soy sauce
• Grated ginger

Green onion Topping

• Green onions
• Salt
• Toasted Sesame Seeds
• Japanese Hot Chilli Oil

The Rest

• Sourdough crispbread or any artisan bread (such as country wheat, multigrain, or sourdough etc.)
• Hass avocado
• Freshly squeezed lemon juice
• Cucumber ribbons
• Salt
• Nori sheets, cut into strips
• Pickled ginger
• Togarashi
• Sprouts of your choice (optional garnish)

How To Make Avocado Toast Few Helpful Tips & Notes :

Here are some handy tips and notes to assist you in making this recipe:

Cucumber:

When it comes to cucumbers, I always go for English cucumbers. As they have fewer seeds, and their skin is tender, so there’s no need to peel them.

Prepping the cucumber topping is a breeze. Simply slice it thinly, then give it a gentle massage to release any excess water. Once squeezed, it’s ready to use!

Green Onion Topping:

Start by julienning or thinly slicing the green onions. To mellow out their strong flavour, soak them in water. This step is particularly useful if you’re having avocado toast for breakfast and don’t want that overpowering onion taste lingering. After soaking, be sure to drain and pat the onions dry thoroughly to prevent them from becoming soggy once seasoned.

To take the flavour of the scallion topping to the next level, toast some sesame seeds at home.

The difference in taste is remarkable! And for an extra kick, add a splash of Japanese hot chilli oil.

Choice of Bread:

I adore using sourdough crispbread for these avocado toast creations. Originating from Swedish tradition, sourdough crispbread offers a perfect and healthy base. Alternatively, opt for artisan bread like a country wheat loaf from your local bakery. Sourdough and multigrain loaves are also excellent choices.

Looking for More Breakfast Recipes?? Here are few of Our Favourites:

1. Easy Mexican Eggs – Huevos Ahogados
2. Easy Turkish Baked Eggs with Spinach
3. Huevos Rancheros – Spicy Mexican Eggs

If you tried this recipe or any other recipe on our blog let us know how liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!!

Japanese Style Avocado on Toast

Serves: Makes 8 Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

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Ingredients

Cream Cheese Topping

• 200ml sour cream
• 100ml cream cheese
• 1-2 tsp hot sriracha
• ½ tsp gochujang (only if you want it spicy)
• 1.5 tsp tamari /light soy sauce
• 2 tsp grated ginger

Green Onion Topping

• 3 green onions, julienned
• ⅛ tsp salt
• ½ tsp toasted sesame seeds (plus more for serving)
• ¼ tsp Japanese Hot Chilli Oil (plus more for drizzling on top)

Rest of the Ingredients

• 8-10 sourdough crispbread/ bread of your choice
• 2 ripe hass avocado, thinly sliced
• 16-20 thin cucumber ribbons
• 1 tbsp freshly squeezed lemon juice
• ½ tsp salt
• 1 nori sheet, cut into thin strips
• 1 tbsp pickled ginger
• 1 tsp tagorashi, to sprinkle on top
• For garnish: sprouts or micro greens of your choice

method

1. Prepare the cream cheese topping : In a medium mixing bowl, add the sour cream & cream cheese. Mix until no lumps remain. Add the tamari, ginger, sriracha & gochujang if using. Stir until well combined. Chill for 1-2 hours for the flavours to blend.
2. Place Julienned green onions in another prep bowl. Pour ice cold water to cover them and soak for a few minutes. Drain and pat dry very well to remove excess water. Place them in another bowl (or dry the same bowl and place them in there.) Add salt, hot chili oil, toasted sesame seeds. Mix and set aside.
3. Assemble. slice the avocado. Add lemon juice and salt. Smear the cream cheesed mixture on each sourdough crispbread or toasted bread. Place the seasoned avocado. Now top with the seasoned green onions, cucumber ribbons and the nori ribbons. Add the pickled ginger and sprinkle with tagorashi.
4. Optionally, add micro greens or sprouts, sprinkle extra toasted sesame seeds and drizzle extra hot chilli oil on top.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!