Spicy Sesame-Chili Toast
An assertive, Asian-inspired variation featuring neatly fanned avocado slices drizzled with toasted sesame oil, fiery sriracha, and a generous sprinkle of crunchy furikake.
Ingredients
The Method
Toast your chosen bread until golden and crisp. If using Shokupan (milk bread), watch it closely as its higher sugar content causes it to burn faster than sourdough.
The Science
Toasting acts as a structural requirement here. Because this recipe uses liquid sauces (sesame oil, sriracha, soy sauce) rather than a solid mash, the bread must be sufficiently dehydrated and rigid to prevent instantly turning soggy.
Peel the half avocado and place it cut-side down on a cutting board. Using a sharp knife, slice it cleanly into 1/8-inch thick pieces.
Chef's Secret
To easily fan the avocado, keep the slices pressed together in their original shape. Gently press the side of your knife against the stack at an angle to force them to slide and shingle outward.
Using the blade of your knife, gently lift the fanned avocado stack and carefully drape it over the toasted bread.
Chef's Secret
Keeping the avocado sliced rather than mashed in this version provides a firm, almost buttery bite that stands up texturally against the intense, sharp wetness of the chili sauce.
Lightly drizzle the toasted sesame oil across the avocado slices, followed by a few strategic drops of soy sauce if desired.
The Science
Toasted sesame oil is highly concentrated and its flavor compounds are incredibly volatile. Using it purely as a cold finishing oil preserves its deep roasted nuttiness; cooking with it would destroy its complex aroma.
Drizzle the sriracha or chili crisp in a zigzag pattern over the top. Generously blanket the entire toast with furikake or toasted sesame seeds to finish.