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Ingredients
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Yuzu Kosho Avocado Toast
Method
Yuzu Kosho Avocado Toast
- 1
Prepare the avocado spread
Halve and pit the avocados. Scoop the flesh into a medium bowl and mash with a fork until mostly smooth but still slightly chunky (about 10–15 seconds of mashing). Stir in the yuzu kosho, lime juice, olive oil, sea salt, and black pepper until evenly combined. Taste and adjust seasoning — add up to 1/2 tsp more yuzu kosho for extra heat/citrus or more lime if you prefer brighter acidity.
- 2
Toast the bread
Toast the sourdough slices until golden and crisp (use a toaster or skillet). If using a skillet: heat over medium, brush each side lightly with the teaspoon of oil (neutral or chili oil) and cook 1–2 minutes per side until crisp and slightly browned. This adds flavor and prevents sogginess from the avocado.
- 3
Assemble the toast
Divide the avocado mixture between the two toasted slices. Spread evenly with a back of a spoon to the edges. Sprinkle the toasted sesame seeds and microgreens or sliced scallions on top, if using.
- 4