Description
This delicious, Asian inspired alternative to avocado toast is taken to the next level with homemade sushi ginger.
Ingredients
Scale
For the Homemade Sushi Ginger
- Large Chunk Fresh Ginger
- 1/2 tsp Sea Salt
- Rice Vinegar (Japanese is better but Chinese works just fine)
- 30ml Water
- 25g White Caster Sugar
For the Asian Avocado Ryvita
- 2 Pumpkin Seeds & Oats Ryvita Crispbreads
- 1 Ripe Avocado
- Fresh Lime Juice
- Sea Salt
- 1 Spring Onion
- 1 Large Radish
- Black Sesame Seeds
Instructions
- First, make the sushi ginger. You’ll want to let it pickle in the fridge for at least 24 hours before you eat it. You’ll want to make it in one of those mini jam jars that are not quite as little as the ones you get on hotel breakfast buffets, but not quite half the size of a regular jam jar. Whatever you’ve got with a lid that seals and is about this size is fine.
- Using a vegetable peeler, peel the ginger, then slice it into ribbons. Carry on doing this until a) you fill up your jar, b) you run out of ginger, c) you get bored of peeling, or d) any combination of above. Place the ginger ribbons in a small bowl mixed together with the salt, and set aside.
- In a small saucepan, place 30ml of rice vinegar and the 30ml of water together with the sugar. Set over a low heat and stir until all of the sugar has dissolved. Set aside.
- Over the kitchen sink, squeeze as much excess liquid from the ginger and add it to your jar. Pour over the pickling liquid, and top up the jar to the top with more rice vinegar.
- Wait until the liquid has cooled before screwing on the lid, and stashing it in the fridge until it is ready for you to pair with absolutely everything even vaguely of an Asian persuasion you can think of.
- To make the flatbreads, peel and mash the avocado in a small bowl, until it is smooth enough to spread but still has a good few chunks.
- Spread the crispbreads with the avocado, and sprinkle with a bit of sea salt and season with a few good squeezes of fresh lime juice.
- Thinly slice the spring onion and radish, and scatter the slices on top.
- Drape a generous few pieces of sushi ginger over the top of each crispbread, and finish with a good scattering of black sesame seeds before enjoying immediately.