6 Japanese Twists on Avocado Toast アボカドトースト

Try these six irresistible Japanese twists on Avocado Toast! Add creative toppings like ramen egg, furikake, and sesame oil to creamy mashed or sliced avocado. Fluffy shokupan (Japanese milk bread) makes a great base for your avocado toast creations!

It’s fun to try something new. That’s what most people would say, including Mr. JOC, but I actually tend to stick with things I’m used to. I always order the same-flavored ice cream, the same kind of sandwich I’ve liked for years, and of course, the same avocado toast.

Without Mr. JOC around, my avocado toast would probably be very basic. While there’s nothing wrong with sticking to the same avocado toast, life is decidedly more interesting when you experience something new.

Today, I resolved to try something different—something small but enough to challenge my inner creativity. Here’s what I have for you: 6 different avocado toasts with Japanese twists!

5 Tips to Make Delicious Avocado Toast

Before I share my six creations, here are some of the best tips for making the perfect avocado toast:

1. Buy “ripe” avocados: Look for avocados with a “ripe” sticker at the grocery store. Get them when you’re ready to make your avocado toast.
2. Add a squeeze of lemon juice: To keep the avocado’s fresh green color, add 1 tablespoon of lemon juice to half of the avocado.
3. Mash to your liking: I believe mashed avocado works best for avocado toast (rather than sliced avocado), but that’s just my preference. I tend to mash mine finer so it’s creamy and spreads nicely like a thick coat over the toasted bread. Leave it chunkier if you prefer.
4. Toast your bread: This is pretty obvious, but make sure your bread is nicely toasted. Not only does this give a crunchy and toasty flavor, but it also provides a sturdy base to support the weight of the avocado.
5. Drizzle sesame oil: If you’ve been using extra virgin olive oil, take a break and try toasted or roasted (dark) sesame oil. It’s a game changer!

Variations: Avocado Toast Ideas

1. The Basic Avocado Toast (with Sesame Oil)

For the longest time, I’ve always eaten my avocado toast in this exact fashion: perfectly toasted Shokupan (Japanese toast), mashed avocado, flaked sea salt, freshly ground black pepper, and a drizzle of good-quality sesame oil. It’s so simple yet really delicious.

The use of sesame oil is nothing revolutionary, but it does change the character of your avocado toast compared to using regular olive oil. I always mash my avocado into finer chunks because sliced avocado, while visually appealing, tends to fall off while eating, and that’s not fun. Flaked sea salt is fantastic as it melts in your mouth when you bite into the creamy avocado toast. The sharp saltiness enhances the flavors and gives it an extra oomph.

2. Avocado Toast with Furikake

Furikake is an all-rounded Japanese rice seasoning comparable to the Bagel seasoning that everyone can’t live without. If you’ve been sprinkling Trader Joe’s Everything Bagel Seasoning on your avocado toast, I have a feeling you’ll like furikake just as much, if not more!

Furikake often includes umami-packed ingredients such as katsuobushi (dried bonito flakes) and nori seaweed. There are different flavors of furikake at Japanese grocery stores, so pick the one you like (look out for one without MSG). Most brands of furikake contain salt, so go easy on the flake salt. You can also use your Homemade Furikake for this recipe!

3. Avocado Toast with Spicy Mayo and Shichimi Togarashi

If you love a spicy kick on your avocado toast, try it with spicy mayo and shichimi togarashi! Here, I used sliced avocado for presentation purposes, but I much prefer mashing the avocado. It’s creamier and easier to bite into.

4. Avocado Toast with Fried Egg

I love my egg to be sunny-side-up, and if you want to add volume to your avocado toast, a crispy fried egg is an easy solution. Here, I added mini heirloom tomatoes and thinly sliced red radishes for additional crunch and color.

5. Avocado Toast with Ramen Egg

Yes, ramen egg! Eggs on avo toast are the ideal pair, but Ramen Egg (Ajitsuke Tamago) takes it to a whole new level of ingenuity. Accent the toast with a sheet of Korean seaweed before topping it with the ramen egg. While you can use Japanese nori, I love the texture and saltiness of Korean roasted seasoned seaweed. You can find Korean seaweed at Asian grocery stores, Trader Joe’s, Target, Walmart, or even major grocery stores.

6. Avocado Toast with Smoked Salmon

Smoked salmon is my son’s favorite, and he wishes he could eat this particular avocado toast for breakfast every single day. I adorned the toast with some dainty ikura (salmon roe), drizzled it with soy sauce, and garnished it with ribbons of shiso leaves. The Japanese touches feel extra luxurious but are totally doable.

Kikkoman® 100% Pure Sesame Oil

You may know Kikkoman® as a soy sauce brand, but do you know they also carry Kikkoman Sesame Oil?

Made from 100% pure toasted sesame seeds, Kikkoman® Sesame Oil adds an extra burst of nutty flavor to dressings, marinades, and dips. It’s also an essential ingredient in Asian dishes and is perfect for seasoning stir-fries or soups after cooking.

In one of our meetings with Kikkoman®, I mentioned how much I love sesame oil and drizzle it on my avocado toast. That casual conversation led to this Japanese-inspired avocado toast recipe challenge post. Thank you for partnering with us, Kikkoman®!

You can easily find Kikkoman® Sesame Oil in the Asian food section of local supermarkets.

Avocado Toast – Wholesome & Healthy Breakfast, Lunch & Snack

Avocado toast may be considered passé by some foodie trend standards, but I’m all about practicality and staying power when it comes to food. Even though it has been an internet craze for a while, I’m still enjoying avocado toast for breakfast, lunch, and snacks. I could eat it a few times a week. Are you with me?

Apparently, avocado toast has been around for a very long time (although the exact date is unclear). There was even a 1920 recipe found in the archives of Bon Appétit titled “Avocado on Toast.” Trivia aside, one of the many great things about avocado toast is that it’s delicious, easy to make, filling, and good for you! It’s also very satisfying any time of the day—be it breakfast, lunch, a snack, or even a lazy dinner.

Will you try any of these avocado toast recipes with Japanese twists? If you do, let me know which one is your favorite!

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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Japanese Avocado Toast アボカドトースト

4.93 from 14 votes

Try these six irresistible Japanese twists on Avocado Toast! Add creative toppings like ramen egg, furikake, and sesame oil on creamy mashed or sliced avocado. Fluffy shokupan (Japanese milk bread) is a great base for your avocado toast playground!

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Video

Prep Time: 30 minutes mins

Cook Time: 30 minutes mins

Servings: 1 Avocado Toast

Ingredients

  

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For the Avocado Toast

• ▢ 1 slice shokupan (Japanese milk bread) (¾ inch, 1.5 cm thick per slice; toasted)
• ▢ ½ avocado (see how to cut an avocado)
• ▢ 1 wedge lemon
• ▢ flake sea salt (I like Maldon salt for the soft, pyramid-like flakes that add a beautiful look and crunchy finish with a complex, briny flavor)
• ▢ toasted sesame oil

#1 For the Basic Version

• ▢ freshly ground black pepper

#2 For the Furikake Variation

• ▢ furikake (rice seasoning) (you can make Homemade Furikake)

#3 For the Japanese Spicy Mayo and Shichimi Togarashi Variation

• ▢ ½ Tbsp Japanese Kewpie mayonnaise
• ▢ ½ Tbsp sriracha sauce
• ▢ shichimi togarashi (Japanese seven spice)

#4 For the Ramen Egg Variation

• ▢ Ramen Egg (Ajitsuke Tamago) (see my recipe for how to make them)
• ▢ Korean seaweed (roasted and seasoned)
• ▢ shichimi togarashi (Japanese seven spice)

#5 For the Smoked Salmon Variation

• ▢ sliced cucumber
• ▢ smoked salmon
• ▢ 2 shiso leaves (perilla/ooba)
• ▢ ikura (salmon roe)
• ▢ soy sauce

#6 For the Fried Egg Variation

• ▢ freshly ground black pepper
• ▢ cherry tomatoes (optional)
• ▢ red radish (optional)
• ▢ fried egg

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Cook ModePrevent your screen from going dark

Instructions

 

• Gather all the ingredients for the Avocado Toast. Toast 1 slice shokupan (Japanese milk bread).
  

How to Prepare the Avocado

• Cut the avocado in half by running the knife around it. Twist the two halves. Tip: For more step-by-step photos and instructions, see my post How to Cut an Avocado.
  
• If you are using only half an avocado, keep the half with the seed for later. I use an avocado keeper to avoid oxidation. You can also squeeze lemon juice on the cut surface.
  
• Smack the seed and remove it. Scoop the flesh of ½ avocado with a spoon.
  
• Mash the avocado with a fork (except for variation #3, which uses sliced avocado). Squeeze the juice of 1 wedge lemon on top and mix it all together.
  

#1 To Make Basic Avocado Toast

• Transfer the mashed avocado onto the toasted shokupan. Press the avocado gently to evenly distribute with a fork. Season with freshly ground black pepper and flake sea salt.
  
• Drizzle toasted sesame oil over the avocado (I like to use a spoon for better control). Serve immediately.
  

#2 To Make Avocado Toast with Furikake

• Transfer the mashed avocado onto the toasted shokupan. Press the avocado gently to evenly distribute with a fork. Season with flake sea salt and furikake (rice seasoning). Drizzle toasted sesame oil over the avocado. Serve immediately.
  

#3 To Make Avocado Toast with Japanese Spicy Mayo and Shichimi Togarashi

• Instead of mashed avocado, you can serve with sliced avocado. Peel the avocado skin, and cut ½ avocado lengthwise into ¼-inch slices.
  
• Gently pressed down on the avocado to fan out the slices and squeeze the juice of 1 wedge lemon onto the avocado.
  
• Transfer the sliced avocado onto the toasted shokupan. Drizzle toasted sesame oil over the avocado and season with flake sea salt.
  
• To make the spicy mayo, mix ½ Tbsp Japanese Kewpie mayonnaise and ½ Tbsp sriracha sauce. (If you don’t like spicy mayo, simply use regular Japanese mayo.) Drizzle the Japanese mayo or spicy mayo on top of the avocado slices and sprinkle with shichimi togarashi (Japanese seven spice). Serve immediately.
  

#4 To Make Avocado Toast with Ramen Egg

• Transfer the mashed avocado onto the toasted shokupan. Press the avocado gently to evenly distribute with a fork. Drizzle with toasted sesame oil and season with flake sea salt.
  
• Cut the Ramen Egg (Ajitsuke Tamago) in half lengthwise and place cut side up on top of the mashed avocado.
  
• Garnish with Korean seaweed and sprinkle shichimi togarashi (Japanese seven spice) on top. Serve immediately.
  

#5 To Make Avocado Toast with Smoked Salmon

• Transfer the mashed avocado onto the toasted shokupan. Press the avocado gently to evenly distribute with a fork. Drizzle with toasted sesame oil and season with flake sea salt.
  
• Using a peeler, thinly slice the cucumber lengthwise and remove the excess moisture with a paper towel. Put the sliced cucumber and then smoked salmon on top of the mashed avocado.
  
• Roll up 2 shiso leaves (perilla/ooba) and cut into julienned strips. Garnish on top of the smoked salmon.
  
• Add some ikura (salmon roe) and drizzle soy sauce on top. Serve immediately.
  

#6 To Make Avocado Toast with Fried Egg

• Transfer the mashed avocado onto the toasted shokupan. Press the avocado gently to evenly distribute with a fork. Season with freshly ground black pepper and flake sea salt.
  
• Drizzle with toasted sesame oil. Then, place some halved cherry tomatoes and sliced red radish on top.
  
• Put the fried egg on top and season again with flake sea salt and freshly ground black pepper. Serve immediately.
  

Nutrition

Calories: 240 kcal · Carbohydrates: 23 g · Protein: 5 g · Fat: 16 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 1 mg · Sodium: 166 mg · Potassium: 543 mg · Fiber: 8 g · Sugar: 2 g · Vitamin A: 153 IU · Vitamin C: 20 mg · Calcium: 82 mg · Iron: 2 mg

Author: Namiko Hirasawa Chen

Course: Breakfast, Main Course

Cuisine: American

Keyword: avocado, toast

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