serves
1
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
1
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 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
Instructions
- 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.
Photography by Danielle Abou Karam.
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Cook's Notes
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.
