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3 Japanese Ways to Eat Avocado　アボカドの和風食べ方３種

Avocado was not well known in Japan when Yoshiko was growing up. In fact, the first time Yoshiko tasted avocado was in America late 70's, when her mother served it with soy sauce and wasabi. Since then, avocado has become much more popular and is now widely enjoyed in a wide variety of dishes in Japan.
In this recipe collection, we will show you three easy Japanese ways to enjoy avocado: Avocado Sashimi with soy sauce and wasabi, Avocado Shio Kombu Rice Bowl, and also a flavorful Avocado Broccoli Salad with Kewpie mayonnaise, soy sauce and katsuobushi (dried tuna flakes). Whether you're looking for a simple snack, a satisfying meal, or a healthy side dish, there's an avocado recipe here for every mood.
These recipes are quick, healthy, and full of Japanese flavor—perfect for busy weeknights or whenever you have a ripe avocado ready to enjoy.
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Servings: 1 person
Ingredients Method Notes

Ingredients
  

Avocado Sashimi
  • 1/2 avocado
  • soy sauce (as desired)
  • wasabi (as desired)
Avocado Shio Kombu Rice Bowl
  • 1/2 avocado
  • 1 cup warm Japanese white rice ( please refer to our "Japanese White Rice" episode for cooking process)
  • 3-4 tbsp shio kombu (dried salted kelp seaweed)
Avocado Broccoli Salad
  • 1 small broccoli head
  • 1 avocado
  • 2/3 tbsp soy sauce
  • 1 1/2 tbsp Kewpie mayonnaise
  • 1 tbsp katsuobushi (skipjack tuna flakes)

Method
 

  1. To make avocado sashimi, cut an avocado in half lengthwise. Pit and remove the skin and slice diagonally with a sharp knife. Place the slices on a small plate, add soy sauce and wasabi to taste, and enjoy!
  2. To make avocado shio kombu rice bowl, first prepare Japanese white rice. Refer to our "Japanese White Rice" episode for cooking instructions. Then cut an avocado in half lengthwise. Pit and remove the skin and chop into small cubes.
  3. Place a cup of warm Japanese white rice in a bowl, and then spread 1.5-2 tbsp of shio kombu over the rice. Then place the avocado cubes over the shio kombu. Add a little more shio kombu on the top of the avocado. It's ready!
  4. To make avocado broccoli salad, first remove the hard ends of the broccoli stems, and then cut into individual florets.
  5. Boil the broccoli florets for 2 minutes in salted water. Drain and rinse with cold water. Cut the broccoli into small pieces.
  6. Cut 1 avocado in half lengthwise and remove the seed and skin. Cut into small cubes.
  7. Place the avocado and the broccoli in a mixing bowl. Add 2/3 tbsp soy sauce, 1 1/2 tbsp Kewpie mayonnaise, and 1 tbsp of dried skipjack tuna flakes (katsuobushi). Gently mix everything together well.
    It's ready!  We hope you enjoy your "TOKYO FLAVORS, NEW YORK STYLE" meal!  Itadakimasu!

Notes

  • For these dishes, make sure your avocado is ripe and ready to eat. If your avocado is too hard, you can wrap it in aluminum foil and place it in boiling water for a few minutes to help the inside soften.
  • Shio kombu is quite salty on its own, but when combined with rice and avocado, the flavor becomes much milder. Adjust the amount of shio kombu to your taste. 
  • Both shio kombu and katsuobushi have a long shelf life and are convenient pantry staples. After opening, follow the storage instructions on the package. 
  • Shio kombu is also delicious in onigiri (Japanese rice balls).
  • Katsuobushi is traditionally used as a topping also for okonomiyaki. Be sure to check out our "Okonomiyaki" episode!