12 slices artisan sourdough bread with sesame (8.5”x 3.5”x 0.75” width)

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Sesame Miso Spread (recipe follows)

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12 Fresh California Avocado, peeled, seeded, mashed

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2 Tbsp. lemon juice

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1 1/2 cups baby arugula (¾ oz.)

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Salmon Poke (recipe follows)

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Wasabi-Citrus Sauce (recipe follows)

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As needed Himalayan pink salt, freshly ground pepper and Furikake for garnish

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1/4 cup water (2 oz.)

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1 Tbsp. mellow white miso

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1/3 cup ground sesame (2 ¾ oz.)

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2 garlic cloves, minced

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2 tsp. lemon juice

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1 Tbsp. soy sauce

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1 1/2 lb. sushi grade salmon, diced

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6 oz. cucumber, thinly sliced

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6 Tbsp. white onion, thinly sliced (1 ½ oz.)

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3/4 cup chopped green onion (1 ½ oz.)

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6 Tbsp. edamame (1 ½ oz.)

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2 1/2 cups Wasabi-Citrus Sauce

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1/2 cup soy sauce (4 oz.)

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1 cup lemon juice (8 oz.)

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1/2 cup olive oil (4 oz.)

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2 tsp. sesame oil

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2 tsp. grated ginger

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3 Tbsp. minced garlic

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2 Tbsp. wasabi powder

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2 Tbsp. black sesame seeds

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.