Wow. It’s been a year since I moved back from Tokyo… I vividly remember 7/11/16; hustling with my lack of sleep and major anxiety, very nervous and out of place from leaving the land of the rising sun, robotic toys, flashing lights and obsession with mini/cuteness/cats … back to the land of Hollywood pop culture, Bieber fever, military zeal, “bigger is better,” pro-choice and lean-in hype.
In efforts to distract myself from my anxiety of busily packing and finishing my work, I had to truly think of ways I could achieve tasks efficiently with the least amount of cost, time, and energy, and to make the most out of my final month in Tokyo. I made a list of 30 last things to finish in my last 30 days, which consisted of eating every onigiri in Lawson’s convenience store, writing a haiku on the “keep off grass” at Meiji Jingu shrine, running through and sketching the infamous Shibuya crossing from Starbucks….
And after getting completely sick of onigiri (after successfully, and force-stuffing my face with the 30th) I prepared other cheap, healthy meals for myself and I realized the power of avocados, salmon, and furikake. With this recipe, I fulfilled my appetite for at least half a day by slicing an avocado in half, squeezing a few pinches of lemon, piling smoked salmon slices (or crumbling cooked salmon), and sprinkling them with furikake. Furikake is how I (cheatingly) add some zang and flavor anything up… rice, fish, even salads.
Truly, this recipe is so clean that all you really need is a spoon. The avocado skin acts as its own bowl and you simply scoop out all that happy, smooth and tasty goodness. Enjoy! My first FOUR ingredient fix with just three steps. Order your own furikake and top it all off on anything and everything.
Furikake Avocado Cups
- 1 avocado
- 1 fillet salmon
- 1 lemon
Slice the ripe avocado in half. Scoop out the seed. Squeeze a few drips of lemon.
Stuff the pitted avocado with a few smoked salmon slices.
Sprinkle furikake (Japanese seasoning) and serve immediately with a spoon.