Avocado Aburi Recipe

Prepare avocados

Cut avocados in half, remove pits, and peel. Slice each half into 4–6 even slices lengthwise so slices hold their shape for presentation. Immediately squeeze the juice of half a lemon or lime over the cut surfaces to prevent browning and season lightly with 1/8–1/4 tsp fine sea salt and a pinch of black pepper.

Prepare wasabi pickle

If using whole pickles (cucumber or daikon), thinly slice them on the bias into 2–3 mm slices. If using prepared jarred wasabi pickles, drain and roughly chop into matchstick or small dice so they layer easily on avocado. Reserve 2–3 tsp of pickle brine for the sauce if you wish to boost tang.

Crispy onions & microgreens

If using store-bought crispy fried onions, briefly re-crisp in a 350°F (175°C) oven for 3–4 minutes on a baking sheet to remove any packing moisture. If making homemade, slice 1 small onion very thin, toss in 1 tbsp flour and a pinch of salt, deep-fry at 350°F (175°C) until golden, then drain and cool. Have microgreens or thinly sliced scallions ready for garnish.

In a small bowl, combine 1/2 cup Japanese mayonnaise, 1 tsp fresh wasabi paste (or prepared wasabi), 1 tsp prepared horseradish, 1 tsp soy sauce, 1/2 tsp rice vinegar, 1/2 tsp mirin (optional), and 1/4 tsp sugar. Whisk until smooth and taste; adjust heat by adding a touch more wasabi or horseradish if desired. If too thick for torching, thin with 1–2 tsp reserved pickle brine or water to achieve a slightly pipeable consistency.

Transfer the sauce to a small squeeze bottle or piping bag for controlled application over avocado. Keep chilled until ready to use.

Plate avocado

Arrange avocado halves or slices on a serving plate in a single layer or slightly fanned. Spoon or pipe small dots/lines of the V Japanese Horseradish Sauce across the avocado pieces—use enough to cover but not overwhelm (about 1–1.5 tbsp sauce per avocado half). Scatter sliced wasabi pickle evenly over the sauced avocado.

Aburi (torch) step

Lightly brush or spray the avocado-sauce surface with a very small amount of neutral oil (about 1 tsp total) to encourage even caramelization. Using a culinary blowtorch, move the flame continuously across the sauce surface at a distance of 2–3 inches until the mayonnaise-based sauce browns and develops a faint char in spots (20–40 seconds per area depending on torch strength). Do not linger in one spot to avoid burning the avocado flesh. If you do not have a torch, place under a very hot broiler for 1–2 minutes, watching closely.

Finish & garnish

Immediately after torching, top with crispy fried onions (about 1 tbsp per avocado half or to taste), scatter microgreens or thinly sliced scallions, and sprinkle toasted sesame seeds. Add any remaining chopped wasabi pickle pieces for additional texture and a few drops of reserved pickle brine if desired. Taste and adjust with a tiny pinch more sea salt or a squeeze of lemon/lime if needed.