Apr 13
Avocado Sashimi

Avocado sashimi—delicate creamy slices of ripe avocado served with soy sauce and wasabi and sprinkled with a bit of shichimi togarashi (Japanese seven spice).  I know, I know, sashimi is supposed to be raw fish/meat, but hear me out!  In his book, Sustainable Sushi, Casson Trenor writes, “If we are to resuscitate our ailing oceans, we must ease the pressure on fish populations.”  Casson goes on to talk about some vegetarian and vegan alternatives to fish that you can use when making sushi at home.  My personal favorite alternative is avocado.  The California roll was born from a chef’s realization that avocado was a perfect substitute for toro (fatty tuna) because of its creamy texture.

Fresh ripe avocado from California Avocados DirectFresh avocado sprinkled with lemon juice

Unfortunately, the best toro comes from bluefin tuna which is currently being caught faster than they can reproduce, and the Monterey Bay Aquarium Seafood Watch says that all bluefin tuna should be avoided.  So I say that we honor these gorgeous creatures by slicing into a ripe California avocado instead.

Save the Bluefin Tuna, Eat California Avocados.

I enjoy my avocado sashimi with a bit of wasabi paste, soy sauce, and shichimi togarashi.

Shichimi Togarashi and Soy Sauce

using so few ingredients, it makes a difference to use really good soy sauce.  My current favorite is Bluegrass Soy Sauce from Bourbon Barrel Foods.

Dip the avocado in soy sauce

Shichimi togarashi (also called nanami togarashi) is one of my all-time favorite condiments/spice mixes.  It’s a spice blend that consists of 7 ingredients.  A blend may contain ground red chili pepper, ground sichuan pepper, roasted orange peel, black sesame seeds, white sesame seeds, hemp seeds, ground ginger, nori or aonori, poppy seeds, yuzu peel, rape seed, or shiso, depending on the maker.  It’s wonderful sprinkled on everything from chicken or fish, to soup or steamed vegetables.

If you want a delicious treat, grab an avocado and enjoy it as guilt-free sustainable sashimi.  The bluefin will thank you.

Avocado Sashimi with Shichimi Togarashi, Soy Sauce and Wasabi

Print This Recipe Print This Recipe

Avocado Sashimi

Makes 2 servings

1 ripe avocado
1/2 fresh lemon
shichimi togarashi
wasabi paste
soy sauce

Peel the avocado and cut into slices. Squeeze lemon juice over the slices. Sprinkle with shichimi togarashi and serve with wasabi and soy sauce.

{ 27 comments… read them below or add one }

Bianca @ South Bay Rants n raves April 13, 2012 at 3:09 pm

Thanks for providing a sashimi us pregos can enjoy!


Mimi Avocado April 13, 2012 at 3:11 pm

Your Bluefin Avocado is stupendous! Suitable for framing! Can’t wait to try that spice mix too.


Sarah | The Cyclist's Wife April 13, 2012 at 9:31 pm

Looks tasty! You can never go wrong with avocado.


Debs @ The Spanish Wok April 14, 2012 at 1:46 am

Love this as I’m not a fish lover. When (not often) I make sushi I’ll do veggie options too although I’m not keen on nori sheets so I do a lot of rolling in tograshi too.

Avocados are abundant in Spain now, may have to have this for lunch next week. Thanks.


Karriann April 14, 2012 at 10:42 am

This is very interesting! Never had avocado sashimi before. Oughta give this a try soon :)

“Spice it Up”


hiroko April 14, 2012 at 11:27 am

Thank you for sharing “avocado sashimi”. I’ve been eating avocado don since quality tune could be expensive. I’m sure to make this tonight :)


Diane ( Created by Diane) April 15, 2012 at 8:29 am

Love this idea, you can never go wrong with avocado :) they are so delicious!!


Urban Wife April 15, 2012 at 7:17 pm

What a genius idea! Lovely presentation, as always.


Dorothy at Shockinglydelicious April 16, 2012 at 6:51 am

Brilliant simplicity!


Chez Us April 16, 2012 at 12:40 pm

Love it. We make something similar for lunch, very often, in fact we just enjoyed it. Never thought of calling it Sashimi – great idea!


Jenni April 16, 2012 at 12:52 pm

How wonderful that you’re helping to raise awareness about sustainability as well as offering a really simply, tasty smackerel! I’ve never had avocado with soy. Guess it’s time to try it:)


Paula- bell'alimento April 16, 2012 at 7:00 pm

Any reason to eat more avocado is a good reason ; )


sippitysup April 16, 2012 at 7:18 pm

I have a feeling I’ll be seeing you soon. GREG


Marly April 17, 2012 at 7:44 am

I’m with Paula – bring on the avocados!!!


Kim @ The Family Practice April 18, 2012 at 10:55 am

Very clever! Its the wasabi/soy combo that sparks the cravings anyway and I LOVE avocados!


Fuji Mama (Rachael) April 19, 2012 at 11:35 am

@Bianca @ South Bay Rants n raves — You’re welcome!!

@Mimi Avocado — Aaaw, thank you! You are so sweet! Yes, the seven spice is SOOOO good!

@Sarah | The Cyclist’s Wife — SO TRUE.


Fuji Mama (Rachael) April 19, 2012 at 11:39 am

@Debs @ The Spanish Wok — Veggie options are more sustainable anyways, AND such a delicious way to get extra veggies into your diet, right? :)

@Karriann — Thanks! Let me know if you try it!

@hiroko — Avocado don is another one of my favorite dishes!


Fuji Mama (Rachael) April 19, 2012 at 11:55 am

@sippitysup — I hope so! Are you going to Camp Blogaway this year?


Natalie April 21, 2012 at 7:24 am

How did you manage to peel the skin so smoothly? Thanks for the recipe and idea!


Kalyn April 25, 2012 at 3:04 pm

I want some of this right now!


Jacki May 1, 2012 at 7:26 pm

This was fantastic – thanks for the recipe! I loved it so much, I covered it on my own blog. :)


Kate @eatrecyclerepeat May 9, 2012 at 2:42 am

I love this post so much because you don’t just tell us not to eat a certain fish, but provide a delicious alternative. I think more people respond to sustainable living when given ideas on what to do instead of just getting lectured on what not to do. Plus avocados are just so delicious!


Sumayya Jamil June 1, 2012 at 12:53 pm

How stunningly simple, elegant and fantastically healthy – a complete celebration of Japanese cuisine. Love it. We do something similar to sweet potato in Pakistan, not sashimim style but boiled, served simply with a mixture of salt and red chili. simple gorgeous and yum – just like this! thanks for sharing!


Rubiiee June 5, 2012 at 8:52 am

Okay, mouth-watering, right now. I just found your blog, in love.


Tony tuna September 5, 2013 at 6:20 pm

It’s a sliced avocado not a recipe.


sbelle September 17, 2013 at 10:36 am

Sounds like a perfect lunch for tomorrow; amn thinking I’ll try substituting a splash of yuzu for the lemon juice on a couple of slices.


nhammm January 2, 2014 at 8:20 am

This is a staple for us and totally love it!


Leave a Comment

{ 4 trackbacks }

Previous post:

Next post: