Three years ago I wouldn’t have considered eating avocado. Even when I ordered a California roll, I used to pick the avocado pieces out.
Then, one day it clicked — I began to enjoy both the taste and texture. Over time I grew to like avocado so much that I can eat it on its own. Perhaps that’s the influence of food blogging, or maybe I finally found the right preparations.
Avocado isn’t a traditional ingredient in Japanese cuisine, but it has become popular in the California roll and other modern sushi variations.
While reading Lydia Darbyshire’s cookbook The Complete Book of Asian Cooking, I found a very simple idea for serving avocado. Calling it a “recipe” feels generous because the preparation is so minimal.
I had to try it: avocado wrapped in dry nori and dipped in dark soy sauce. The combination is surprisingly satisfying.
I enjoy avocado in hosomaki (thin rolls) with nori on the outside and rice inside, sometimes with fresh tuna. But this pared-down version highlights avocado’s creaminess and the nori’s crispness in a different, appealing way.
The result is a balanced snack — creamy, slightly crunchy from the nori, and an excellent choice for a healthy afternoon bite.
I often serve this alongside a rice bowl or with a small portion of steamed fish for a light meal.
This is great for snacks and quick appetizers. I usually add a little lemon juice if I’m preparing them in advance, since avocado discolors quickly.
If you’re serving guests, slice the avocado and wrap each piece with nori just before serving. Below you’ll find my version of the recipe with a few small adjustments from the original.
I included a sprinkle of sesame seeds and brushed the pieces with a touch of chili sesame oil for extra flavor.
Avocado Wrapped with Seaweed
5 minutes
5 minutes
Slightly adapted from The Complete Book of Asian Cooking
Ingredients
- 1 avocado, slightly firm (not overripe)
- 2 sheets nori (dry seaweed), cut into strips
- Sprinkle of black sesame seeds (or regular toasted sesame seeds)
- Sesame oil for brushing (or chili sesame oil for extra heat)
- Soy sauce for dipping (dark, light, or reduced-sodium, to taste)
- Optional: Wasabi or Japanese green mustard powder to spice the dip
Instructions
- Slice the avocado in half, remove the pit, peel, and cut each half into 1/2-inch-wide slices.
- Cut the nori into strips wide enough to wrap a single avocado slice.
- Wrap each avocado slice with a nori strip. Arrange them on a plate and lightly brush with sesame oil (or chili sesame oil for a spicy note). Sprinkle with sesame seeds.
- For the dipping sauce, serve soy sauce as-is or mix in a small amount of wasabi and Japanese green mustard powder for more flavor and heat.
- Dip each avocado-wrapped piece in the soy sauce mixture just before eating.
Notes
Wasabi is part of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is sometimes called Japanese horseradish.
Did you make this recipe?
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