Avocado roses aren’t the only way to showcase your favorite healthy fat. Vegan food photographer Anna Pelzer—avocados in particular are her speciality—uses ’em to make “sushi” avo-boats and even though they look super impressive, they actually are pretty easy to make.
Ripe avocados get dipped in sesame seeds before being stuffed with veggies marinated in a sesame oil and tamari sauce and topped with crumbled nori and microgreens. Pelzer was inspired one day when she wanted the flavors of sushi but didn’t have any rice. “I love the flavors of the sesame oil and tamari over the creamy avocado,” she says.
When it comes to prepping the avocado, you can do it a couple of ways: “If you peel the avocado, it picks up more sesame seeds and it can be easily eaten with a fork,” says Pelzer. “If the avocado is unpeeled, it is easier to handle and is best eaten with a spoon.” Either way, you’ll get an *ahem* boat-load of deliciousness.
Prep Time10 minutes
- 2 avocados
- 1/4 cup edamame, shelled
- 1 Tbsp yellow pepper, diced
- 1 Tbsp cucumber, diced
- 1 radish, sliced or 1 Tbsp purple daikon, diced
- 1 Tbsp sesame oil
- 1 Tbsp tamari
- 1/4 tsp wasabi powder or 1/2 teaspoon of wasabi paste (to taste)
- 1/4 cup sesame seeds toasted
- 1 sheet toasted nori
- microgreens to garnish
In a small bowl, combine pepper, cucumber, and radish. Cook the edamame according to package directions. Rinse with cold water to cool, and add to bowl.
In a separate small bowl, stir together the sesame oil, tamari, and wasabi powder. Pour sauce over vegetable mixture and set aside.
Pour the sesame seeds into a shallow dish. Cut the avocados in half, and remove the pit. Cut a thin slice from the outside of each avocado half (to keep them from rolling around on the plate). Dip the cut side of the avocados into the seeds so they stick to the avocado flesh.
Fill the avocado halves with the mixed veggies and sauce. Crumble the nori on top. Garnish with the microgreens.
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