Ingredients

• 1 small or medium-sized ripe (not overripe) avocado
• Juice of ½ lemon, for coating avocado slices
• 2 tbsp Mitoku Organic Shoyu Soy Sauce
• 240ml water
• 1½ tsp Mitoku Organic Wasabi
• Red radish, to garnish

Preparation Method

1. Halve the avocado lengthwise, slicing through to the stone. Twist the halves and pull apart. Remove the stone, then peel the avocado.
2. Thinly slice the avocado halves lengthwise. Unless you will peel and slice the avocado just before serving, coat the slices lightly with lemon juice to prevent discoloration.
3. Arrange 3 avocado slices on small individual dishes; sushi plates are ideal. Combine the soy sauce and water. Divide the mixture among individual dip or condiment containers; about 1 tbsp per serving.
4. Add one drop of water at a time to the wasabi paste, and mix until it forms a thick paste. Place a small mound of wasabi on each plate of avocado sashimi; this can be added to the soy sauce dip. If desired, place the wasabi mounds on thin slices of red radish for a more polished presentation.

Recipe by John & Jan Belleme