3 years ago I would not consider eating avocado, even when I get California Roll I would pick them out.

Then, one day it just clicked and I found myself liking the taste and the texture of the avocado more and more every day. Now, I can eat it without anything…would you call it the magic of food blogging?

Avocado is not traditional in Japanese cuisine, and I would say it is most popular in the California sushi roll.

As I was reading a cookbook by Lydia Darbyshire “The Complete Book of Asian Cooking“, I found this recipe. If you can even call it a recipe looking at its simplicity.

I had to give it try and see what will be the flavor combining it only with dry seaweed and dipped in dark soy sauce.

I love avocado in hosomaki (thin roll) with nori on the outside and rice on the inside and perhaps addition of fresh tuna.

However, this one judging by its taste it was a nice balance of flavors. Both creamy and bit crunchy, and it certainly made one healthy afternoon snack.

I would pair this with a rice bowl and perhaps some steamed fish on the side.

Great for snacks and quick appetizers. Although I would probably have to add some lemon juice because unfortunately, avocado does get dark pretty fast.

If you are having guests over, just start with cutting an avocado and wrapping it with the nori the last minute.
The recipe below has some modifications from the original.

I added sesame seeds and Japanese spicy, chili sesame oil for brushing.