“Toastest with the Mostest” Pokecado Toast with California Avocado

HomeRecipesMeals & DishesAvocado Toast“Toastest with the Mostest” Pokecado Toast with California Avocado

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Serves: 12

Ingredients
Instructions

12 slices artisan sourdough bread with sesame (8.5”x 3.5”x 0.75” width) Sesame Miso Spread (recipe follows) 12 Fresh California Avocado, peeled, seeded, mashed 2 Tbsp. lemon juice 1 1/2 cups baby arugula (¾ oz.) Salmon Poke (recipe follows) Wasabi-Citrus Sauce (recipe follows) As needed Himalayan pink salt, freshly ground pepper and Furikake for garnish Sesame Miso Spread (Yield: ¾ cup) 1/4 cup water (2 oz.) 1 Tbsp. mellow white miso 1/3 cup ground sesame (2 ¾ oz.) 2 garlic cloves, minced 2 tsp. lemon juice 1 Tbsp. soy sauce Salmon Poke (Yield: 6 cups) 1 1/2 lb. sushi grade salmon, diced 6 oz. cucumber, thinly sliced 6 Tbsp. white onion, thinly sliced (1 ½ oz.) 3/4 cup chopped green onion (1 ½ oz.) 6 Tbsp. edamame (1 ½ oz.) 2 1/2 cups Wasabi-Citrus Sauce Wasabi-Citrus Sauce (Yield: 2 ½ cups) 1/2 cup soy sauce (4 oz.) 1 cup lemon juice (8 oz.) 1/2 cup olive oil (4 oz.) 2 tsp. sesame oil 2 tsp. grated ginger 3 Tbsp. minced garlic 2 Tbsp. wasabi powder 2 Tbsp. black sesame seeds

Sesame Miso Spread:

Whisk all ingredients together.

Wasabi-Citrus Sauce:

Whisk all ingredients together.

Salmon Poke:

Gently mix all ingredients together to coat.

Assemble:

Mix the mashed avocado with the lemon juice. Season with Himalayan pink salt.
Spread 1 Tbsp. of the Sesame Miso Spread on each slice of bread. Top each with ½ cup of the mashed avocado. Top with 3-4 arugula leaves. Top each with ½ cup of the Salmon Poke. Garnish, to taste, with Himalayan pink salt, freshly ground pepper and Furikake.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.