Nori & Sesame Avocado Toast

Nori & Sesame Avocado Toast

recipe image

Nori & Sesame Avocado Toast

Photo by James Ransom
  • Prep time
    5 minutes
  • Serves
    2, in belief; in notice, 1
Author Notes

Earlier than it broke the fetch, avocado toast used to be the one factor my astronomical brother Kevin made for us the whole time. This used to be within the late ’90s, sooner than he moved to California and eating locations would, years later, notify it as a crutch on their menus treasure beet salad with goat cheese. I remember the style an avocado half would bag me stout; even fuller when I may well shatter roasted seaweed snack, sesame oil, and salt into it with a fork. Flecked onto a gash of white plastic bread, it used to be essentially the most savory design to meet these after-school hunger pangs. —Eric Kim

Test Kitchen Notes

Featured in: My Nori Avocado Toast Can Transfer Mountains. —The Editors

  • Test Kitchen-Authorised


  • 2

    slices sourdough bread, toasted

  • 1

    ripe avocado

  • 1

    pack roasted seaweed snack, overwhelmed by hand

  • 2 teaspoons

    sesame oil

  • Salt and pepper, to style

  • Murky sesame seeds, for garnish, very non-compulsory

  1. Whereas the bread is toasting, mash the avocado with the roasted seaweed snack and sesame oil in a limited bowl or mug. Season with salt and pepper to style.
  2. Spread the nori-flecked avocado “butter” onto the warmth toast, garnish with the shaded sesame seeds, and eat over the sink.

Eric Kim used to be the Table for One columnist at Food52. He’s currently working on his first cookbook, KOREAN AMERICAN, to be printed by Clarkson Potter in 2022. His favourite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. Likelihood is you’ll perhaps well to find his bylines at The Unique York Times, the assign he works now as a author. Follow him on Twitter and Instagram at @ericjoonho.

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