Hello AVOCADO! We love avocados here at NB if you haven't noticed. I also love Costco but because I don't have a family, I just couldn't finish all the 7 avocados that comes in that mesh bag thing from there. For the whole week, it was a race against time to eat them all before they got rotten. I made homemade guacamole earlier in the week, then I ate one in my salad and then there were 3 left! Today, I squeezed them to see their state, and needless to say, they were on the brink of consumption or garbage. Now how was I going to consume all 3 by myself? I had no lettuce or spinach left for a salad. I ate all the chips I had in one sitting so guac again was out of the question. Thankfully I had flying fish roe (tobiko) in my freezer and crab sticks (kani) in the fridge and some provolone cheese that I needed to use too! Score. And of course, everyone has a bottle of Sriracha and Kewpie Japanese mayo in their fridge right? If you don't, you should! With all these ingredients on hand, I remember one of my favorite dishes of all time was the Avocado Kama from Mushashino's in Austin, Texas. If only I had shrimp, it would have been the perfect imitation of Mushashino's avocado kama. Alas, I didn't have shrimp but I worked with what I had. And my mission to eat all the avocados in a different way than I've been eating all week was accomplished! So here it, so EASY and delicious, I had to share.
Ingredients: (there is no exact measurement for this dish, just use more or less of each to your liking, can't go wrong!)
- Ripe avocados
- Crab stick (kani)
- Flying fish roe (tobiko) - I happen to have different colors. The orange one is the most common, you need it in the spicy mayo sauce and for garnish on top.
- Kewpie Japanese mayonnaise
- Cheese (cheddar, provolone, swiss or american) - enough to sprinkle on top
Optional: If you want to get fancy, you can add cooked shrimp or chopped octopus :)
- Halve the avocados, taking out the core and coating the surface with lemon juice to keep them from turning brown so fast - especially when they are in oven.
- In a bowl, combine 2 parts mayonnaise with 1 part Sriracha (more if you like it spicy!), and a tablespoon of tobiko, and mix into a thick sauce. If you have different colors, I would use the orange tobiko in the sauce and the other colors for garnish.
- Unwrap the crab sticks and toss with the spicy mayo sauce you just made. Mix well.
- Take a spoonful of the crab mixed with spicy mayo and place in the avocado. Top with cheese of your choice.
- Pop in the oven at 350 degrees for about 15 minutes and voila!
Tip: If you don't want to bake it, you can just eat it like a avocado and crab salad. Baking just makes the cheese melt into an ooegy gooey goodness! It also makes this avocado dish warm and soft. The picture above is pre-bake with the slices of cheese on top. You can eat it just like this if you want! No bake option.
The pic above is after the bake, just 15 minutes in the oven. OOOEY GOOEY GOODNESS!
You can also eat it like a mini taco. I had seaweed crisps in my pantry that I wanted to try it with. The seaweed added a bit more flavor from the saltiness of it, so this combo was a winner. *clapclap Bravo avocado!
Enjoy! xoxo, NB