Ingredients
3 ripe avocados
1 spring onion, finely chopped
2 tablespoons pickled ginger juice
2 cloves garlic, finely grated
1 green chilli, finely chopped
1 tablespoon soy sauce
½ teaspoon shichimi togarashi
½ teaspoon rice wine vinegar
1/3 cup shelled edamame beans
Sea salt
To serve
Black or white sesame seeds, toasted
Pickled ginger
Snack sized nori sheets
Sticky rice
Edamame beans
½ teaspoon sesame oil
Cut the avocados in half and carefully remove the stone. Scoop out the flesh and place in a bowl. Use a fork to mash the avocados then mix through the remaining ingredients, reserve a few shelled edamame beans for serving on top.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz
