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Avocado Aburi (v) Recipe

Name: The Victors AVOCADO ABURI (v) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 pcs ripe but firm avocados; 2 cups sushi rice or short-grain rice (cooked and seasoned); 1 tbs rice vinegar (for seasoning rice, if needed); 1 pcs nori sheets (optional, cut into small strips); 1 tsp black sesame seeds; 0.5 cups microgreens or shiso leaves (for garnish); 2 tbs white miso paste; 1 tbs mirin; 1 tsp soy sauce (low sodium); 1 tsp sake; 1 tsp light brown sugar or honey; 1 tsp freshly grated horseradish (or prepared wasabi paste as alternate); 0.5 tsp neutral oil (sesame oil optional, toasted for flavor); 1 cup daikon radish, julienned or thin matchsticks; 3 tbs rice vinegar; 2 tbs water; 1 tsp granulated sugar; 0.5 tsp salt; 0.5 tsp prepared wasabi paste; 0.5 tsp fresh lemon juice (optional, for brightness); 0.5 cup thinly sliced red onion; 0.25 cup all-purpose flour; 1 tsp cornstarch; 0.25 tsp salt; 0.75 cups neutral oil for frying (vegetable or canola); 0.5 tsp toasted sesame oil (for drizzle); 0.25 tsp yuzu kosho or chili oil (optional, for heat); 2 tsp kewpie mayonnaise (or regular mayo); 0.25 tsp soy sauce (small splash); 1 pcs lime or lemon wedges

Inspired by The Victor

Time45m

Serves4

japanese horseradish, wasabi pickle, crispy onion

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Ingredients

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Avocado & Assembly

2 pcs ripe but firm avocados

2 cups sushi rice or short-grain rice (cooked and seasoned)

1 tbs rice vinegar (for seasoning rice, if needed)

1 pcs nori sheets (optional, cut into small strips)

1 tsp black sesame seeds

1/2 cups microgreens or shiso leaves (for garnish)

Japanese Horseradish Sauce (Aburi Glaze)

2 tbs white miso paste

1 tbs Mirin

1 tsp soy sauce (low sodium)

1 tsp Sake

1 tsp light brown sugar or honey

1 tsp freshly grated horseradish (or prepared wasabi paste as alternate)

1/2 tsp neutral oil (sesame oil optional, toasted for flavor)

Wasabi Pickle

1 cup daikon radish, julienned or thin matchsticks

3 tbs Rice vinegar

2 tbs water

1 tsp granulated sugar

1/2 tsp Celtic sea salt

1/2 tsp prepared wasabi paste

1/2 tsp fresh lemon juice (optional, for brightness)

Crispy Onion & Finish

1/2 cup thinly sliced red onion

1/4 cup 00 bread flour

1 tsp Cornstarch

1/4 tsp Celtic sea salt

3/4 cups neutral oil for frying (vegetable or canola)

1/2 tsp toasted sesame oil (for drizzle)

1/4 tsp yuzu kosho or chili oil (optional, for heat)

Optional Finishing Sauce & Extras

2 tsp kewpie mayonnaise (or regular mayo)

1/4 tsp soy sauce (small splash)

1 pcs lime or lemon wedges

Method

Wasabi Pickle

Quick-pickle daikon

Place the julienned daikon in a small bowl. In a separate bowl, whisk rice vinegar, water, sugar, salt, prepared wasabi paste, and lemon juice until sugar dissolves. Pour the pickling liquid over the daikon, toss to combine, and let sit at least 15 minutes (can be made up to 2 hours ahead and refrigerated).

Crispy Onion

Prepare onions

Toss the thinly sliced red onion with flour, cornstarch, and 1/4 tsp salt until well coated. Shake off excess coating.

Fry onions

Heat neutral oil in a small saucepan or skillet to 350°F (175°C). Fry the coated onions in small batches, about 30–60 seconds per batch, until golden brown and crisp. Remove with a slotted spoon to a paper towel-lined tray and immediately season with a pinch of salt. Let cool — they will crisp further.

Japanese Horseradish Sauce (Aburi Glaze)

Make the glaze

In a small bowl, whisk together white miso, mirin, soy sauce, sake, brown sugar (or honey), freshly grated horseradish (or wasabi if using), and 1/2 tsp neutral or toasted sesame oil until smooth. Taste and adjust heat/salt: add a bit more horseradish for punch or a touch more sugar for balance.

Optional torching (aburi)

If you want the smoky 'aburi' finish: spoon the glaze over avocado slices in a thin layer (see assembly). Use a culinary blowtorch to carefully caramelize the top of the glaze for 10–20 seconds until lightly blistered and aromatic. If you don't have a torch, briefly broil under a hot oven grill for 30–60 seconds, watching closely to avoid burning.

Avocado & Assembly

Prepare rice (if using)

If using freshly cooked rice, season 2 cups of warm sushi rice with 1 tbs rice vinegar (or to taste). Cool slightly so it holds shape but is still warm.

Slice avocados

Halve and pit the avocados. Peel and slice each half into 6–8 even slices (or cut into 1/2-inch thick wedges). Keep slices intact for neat plating.

Assemble base

On a serving plate, place small mounds (about 2–3 tablespoons each) of seasoned rice spaced evenly, or lay a thin strip of nori then rice if using. Fan 4–5 avocado slices over each rice mound (or arrange avocado slices on a platter if serving without rice).

Apply glaze & aburi

Lightly brush or spoon the Japanese horseradish glaze over each avocado portion. If torching, follow the torching step from the glaze section to blister and slightly caramelize the glaze (aburi).

Add wasabi pickles & crispy onion

Top each avocado portion with a small amount (about 1–2 teaspoons) of the wasabi-pickled daikon. Scatter a generous pinch of the crispy fried onions over the top for crunch.

Finish & garnish

Sprinkle black sesame seeds over the assembled pieces, add microgreens or shiso leaves, and drizzle a few drops of toasted sesame oil. If desired, mix kewpie mayo with a splash of soy and dot lightly next to each avocado. Serve with lemon or lime wedges and optional yuzu kosho/chili oil for extra heat.