Pokecado Toast
Chef Joann Chung
Pokeatery
San Mateo, Calif.
Chef Chung taps into two top trends—poke and avocado toast—to create this recipe. The pokecado toast is adaptable to several meal occasions, including breakfast, lunch and snacks.
Ingredients
Sesame Miso Spread
1/3 cup ground sesame (tahini)
¼ cup water
1 tbsp. mellow white miso
2 garlic cloves, minced
2 tsp. lemon juice
1 tbsp. soy sauce
Wasabi-Citrus Sauce
1 cup lemon juice
½ cup soy sauce
½ cup olive oil
3 tbsp. minced fresh garlic
2 tsp. sesame oil
2 tsp. grated fresh ginger
2 tbsp. wasabi powder
2 tbsp. black sesame seeds
Salmon Poke
1½ lb. sushi-grade salmon, diced
6 oz. cucumber, thinly sliced
1½ oz. white onion, thinly sliced
¾ cup chopped green onions
6 tbsp. edamame
2½ cups Wasabi-Citrus Sauce
Toast
12 slices artisan sourdough bread with sesame seeds
12 avocados, peeled, seeded and mashed
2 tbsp. lemon juice
Himalayan pink salt and freshly ground pepper
1½ cups baby arugula
Furikake, for garnish
Steps
1. Prepare sesame miso spread: In medium bowl, whisk together all ingredients until blended. Set aside.
2. Prepare wasabi-citrus sauce: In another medium bowl, whisk together all ingredients until blended. Set aside.
3. Prepare salmon poke: In a separate bowl, combine salmon, cucumber, onions and edamame. Add wasabi-citrus and gently mix until well-coated.
4. To assemble toast: In bowl, mash avocado with lemon juice. Season with pink salt and pepper. Spread each slice of bread with 1 tablespoon sesame miso and top with ½ cup mashed avocado. Spoon on ½ cup salmon poke. Garnish with furikake.
Photo courtesy of California Avocado Commission