3 years ago I would not consider eating avocado, even when I get California Roll I would pick them out.

Then, one day it just clicked and I found myself liking the taste and the texture of the avocado more and more every day. Now, I can eat it without anything…would you call it the magic of food blogging?

Avocado is not traditional in Japanese cuisine, and I would say it is most popular in the California sushi roll.

As I was reading a cookbook by Lydia Darbyshire “The Complete Book of Asian Cooking“, I found this recipe. If you can even call it a recipe looking at its simplicity.

I had to give it try and see what will be the flavor combining it only with dry seaweed and dipped in dark soy sauce.

I love avocado in hosomaki (thin roll) with nori on the outside and rice on the inside and perhaps addition of fresh tuna.

However, this one judging by its taste it was a nice balance of flavors. Both creamy and bit crunchy, and it certainly made one healthy afternoon snack.

I would pair this with a rice bowl and perhaps some steamed fish on the side.

Great for snacks and quick appetizers. Although I would probably have to add some lemon juice because unfortunately, avocado does get dark pretty fast.

If you are having guests over, just start with cutting an avocado and wrapping it with the nori the last minute.
The recipe below has some modifications from the original.

I added sesame seeds and Japanese spicy, chili sesame oil for brushing.

2 SERVINGS

Avocado Wrapped with Seaweed

Name: Avocado Wrapped with Seaweed
Prep time: 5 min
Total time: 5 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 Avocado, hard-not ripe; 2 sheets of Nori, dry seaweed; Sprinkle of Black Sesame Seeds {but you can use regular toasted sesame seeds}; Sesame oil for brushing; Soy sauce for Dipping {dark, light or reduced sodium it is up to your preferences.}; Optional; Wasabi and Japanese Green mustard powder to spice up your Soy sauce dip

Prep Time: 5 minutes

Total Time: 5 minutes

Slightly adapted from The Complete Book of Asian Cooking

Ingredients

1 Avocado, hard-not ripe
2 sheets of Nori, dry seaweed
Sprinkle of Black Sesame Seeds {but you can use regular toasted sesame seeds}
Sesame oil for brushing
Soy sauce for Dipping {dark, light or reduced sodium it is up to your preferences.}
Optional
Wasabi and Japanese Green mustard powder to spice up your Soy sauce dip

Instructions

Slice Avocado in two and remove the stone/seeds. Peel the avocado and cut in half, then slice into 1/2 in widths.
Cut the nori into thicker strips and the size just to wrap the avocado slice.
When all of them are wrapped, layer them and lightly brush with sesame oil.
For the Soy sauce dip, you may serve it just with soy sauce, but to make it more flavorful and interesting you might want to mix in wasabi and green Japanese mustard powder.
Dip the avocado in soy sauce before eating.

Avocado wrapped with Seaweed

Avocado Wrapped with Seaweed

Ingredients

Instructions

Notes

Wasabi is a member of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is also called Japanese horseradish

Ingredients

Instructions

Notes

Wasabi is a member of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is also called Japanese horseradish

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