19 recipes. Page 1 of 1
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The rice gets sesame oil and salt, no vinegar. Pick an avocado that gives slightly when pressed yet holds its shape when sliced: underripe fruit is coarse to chew, and overripe fruit gets crushed by the bamboo mat. Cut avocado loses color and texture quickly, and it is prepared right before rolling.
Corn seared in a dry, very hot pan picks up brown spots and a toasty sweetness that the mild black beans need. Lime juice and cilantro give the bowl the bright, sharp edge of a Mexican salsa, while avocado folded in at the end softens the acidity with its richness. Well-drained beans matter too, since leftover liquid dilutes the lime dressing quickly.
Fanned slices of avocado take the place of Canadian bacon, trading the salty meat layer for something soft and mild under the poached egg and hollandaise. The hollandaise depends on adding melted butter in a thin, slow stream so the emulsion holds. If it thickens too much, a teaspoon of warm water loosens it.
Brown rice goes in first, then pan-browned tofu, broccoli, carrot, red cabbage and avocado, each in its own section and none of them tossed together. The avocado is sliced just before serving.
Nutty, faintly bitter buckwheat groats meet creamy avocado, and each fills in what the other lacks. Dill, a staple herb in Eastern European cooking where buckwheat is everyday food, adds a cool, grassy lift, while lemon juice keeps the grains from feeling heavy. Cucumber and cherry tomatoes bring the juiciness that keeps the bowl from turning dry or monotonous.
These tacos are filled at the table and eaten straight away, while the crisp shells still crack under the first bite. Avocado mashed with lime but left a little chunky gives a cool, soft contrast to the spiced beef.
Rice wraps the outside and the nori sits hidden within, an inside-out construction that keeps the dark seaweed out of sight. The roll is credited to Japanese chefs in North America in the 1960s or 1970s, but who made it first, and whether in Los Angeles or Vancouver, is still disputed. The inside-out wrap is said to have started because American diners peeled the seaweed off.
A dressing of nothing more than lime juice and olive oil cuts cleanly through creamy avocado. Golden pan-seared chicken breast supplies lean substance, romaine and cucumber bring crunch against the soft avocado, and cherry tomatoes add a sharp, juicy note. Sliced hot, the chicken loses its juices to the cutting board and turns dry, and a rest on a plate before cutting prevents that. Avocado works the other way: it browns as it sits and is sliced only just before the dressing goes on. The result is a simple American-style salad that eats as a full meal, and lemon stands in well when there is no lime.
The sauce holds just a teaspoon of gochujang, and what comes through is mostly soy sauce and sesame oil rather than heat. Cucumber, avocado, seaweed salad and chilled cubes of tuna sit in separate sections over brown rice, with the sauce drizzled on right before eating.
Chicken, hard-boiled egg, avocado, bacon and cherry tomatoes are laid in stripes across the romaine and only tossed together at the table.
Brown rice is topped with pan-seared salmon, blanched spinach, shredded carrot and avocado, then dressed with soy sauce, lemon juice and sesame oil. Against the chewy rice, the salmon is cooked only until its center is still faintly translucent and stays moist.
Plump, springy edamame and soft, creamy avocado make the main contrast in the bowl. A dressing of soy sauce, lime juice and sesame oil gives it a light, salty-tart Asian profile, and cucumber and cherry tomatoes add crunch and juice. The only cooking is a few minutes of blanching the beans. Cool them completely before mixing; warm beans turn the avocado mushy. The avocado gets a little lime juice the moment it is cut to slow browning, and the finished salad has a better texture served cold.
Five minutes in soy and sesame oil is all the salmon gets: long enough to turn the surface glossy, short enough that the inside still eats like sashimi. The fish comes out of the marinade as soon as a light soy tint appears, before the soy takes over its flavor.
Gamtae, a fine Korean seaweed, crumbles between your fingers into flakes that cover the shrimp and avocado with a light sea flavor. Lime juice, soy sauce and a little honey cut through the richness of the avocado, while red onion soaked in cold water adds crunch without the sharp bite. Blanching the shrimp for only 2 minutes and chilling them straight away keeps them springy rather than dry.
Raw salmon and avocado alternate over warm rice, dressed with soy sauce, mirin, and sesame oil: half the sauce coats the salmon for a short rest in the fridge, and the rest is drizzled over the rice. Buy salmon sold for raw eating and kept refrigerated. Smell and appearance alone do not tell you it is safe raw. Keep it chilled until you cut it, and use a clean knife and board. Neither the warm rice nor the soy sauce cooks the fish, and the unheated mirin keeps its alcohol. The bowl is best eaten right away, before a long marinade toughens the flesh and the warm rice changes its texture.
Gimbugak, Korean fried seaweed chips, are broken into rough pieces over avocado, sweet corn and cherry tomatoes, adding a salty, toasty crunch to an otherwise soft bowl. A pinch of fine chili powder in the lime dressing leaves a faint heat at the end.
Rich, salty smoked salmon meets buttery avocado, and capers pop with briny tang in almost every bite. With nothing to cook, the salad comes together fast, and the only thing to hold back is the avocado, sliced at the last moment so it stays green.
Golden seared tofu and buttery avocado share a dressing of soy sauce, sesame oil, and lemon juice. Familiar Korean seasoning paired with citrus acidity keeps the bowl savory without making it heavy. Pressing the tofu until its surface feels dry cuts down on splattering and gives a cleaner sear. Left alone until the first side firms up, the cubes sear well enough to hold their shape when tossed. The avocado is cut only once everything else is ready and goes straight into the lemony dressing, where it browns less. Let the hot tofu cool slightly before it touches the greens.
Salmon seared skin side down and broken into large flakes makes the plate eat more like a warm piece of fish with greens than a tossed salad. Searing time depends on thickness and heat, so doneness is judged by the thickest part reaching at least 63°C rather than by the color of the flesh. A soy, vinegar and garlic dressing cuts the oiliness, avocado adds creaminess, and red cabbage with radish sprouts brings crunch and a peppery edge.