Furikake is a popular rice seasoning in Japan. You can buy it pre-made in jars but this recipe is Linda's signature blend. It makes extra but it'll keep for ages stored in a jar in the cupboard, ready for the next avo toast.
- 75 g (½ cup) white sesame seeds
- 1 tbsp black sesame seeds
- 3 nori sheets (seasoned preferably but plain is fine)
- ½ tsp salt
- ½ tsp sugar
- ½ tsp wasabi powder
- 2 slices sourdough bread
- Extra virgin olive oil, for drizzling
- 1 avocado
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Lightly grind the white sesame seeds in a spice grinder or a pestle and mortar. If you have neither, throw them in a plastic bag and use a rolling pin. Make sure they’re only partially ground, leaving some whole.
- Place the seeds in a dry frying pan over low heat and stir slowly for about 7 minutes or until fragrant and lightly toasted.
- Stack the nori sheets and cut into small pieces, about 1 cm x ½ cm but there’s no need for exact measurements! Combine the chopped nori, toasted white sesame seeds, black sesame seeds, salt, sugar and wasabi powder in a bowl.
- Preheat a chargrill pan over high heat. Drizzle the bread with olive oil and grill until golden on both sides.
- Smash the avocado onto your toast, then sprinkle generously with furikake and serve.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.