“Toastest with the Mostest” Pokecado Toast with California Avocado

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Serves: 12
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
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.)
Tbsp.  mellow white miso
1/3  cup  ground sesame (2 ¾ oz.)
  garlic cloves, minced
tsp.  lemon juice
Tbsp.  soy sauce
    Salmon Poke (Yield: 6 cups)
1 1/2  lb.  sushi grade salmon, diced
oz.  cucumber, thinly sliced
Tbsp.  white onion, thinly sliced (1 ½ oz.)
3/4  cup  chopped green onion (1 ½ oz.)
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.)
cup  lemon juice (8 oz.)
1/2  cup  olive oil (4 oz.)
tsp.  sesame oil
tsp.  grated ginger
Tbsp.  minced garlic
Tbsp.  wasabi powder
Tbsp.  black sesame seeds

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Sesame Miso Spread:

  1. Whisk all ingredients together.

Wasabi-Citrus Sauce:

  1. Whisk all ingredients together.

Salmon Poke:

  1. Gently mix all ingredients together to coat.


  1. Mix the mashed avocado with the lemon juice. Season with Himalayan pink salt.
  2. 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.

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Joann Chung, Pokeatery, San Mateo, CA

Recipe courtesy of Joann Chung, Pokeatery, San Mateo, CA

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