 |
| Creamy Avocado Sub — A Japanese-Inspired Sandwich |
Introduction
Sometimes, a simple lunch needs a tiny twist to go from “meh” to “wow.” The Creamy Avocado Sub is that moment for me: buttery avocado swirled with a sweet-savory soy-mirin glaze, slathered with Kewpie mayo, then topped with crunchy cucumber, zesty pickled ginger, and a final flurry of shiso or chopped scallion. It’s light, vibrant, and takes maybe 10 minutes to power together—perfect for busy city lunches, spontaneous picnics, or a laid-back weeknight meal that still tastes special.
I actually stumbled on this mash-up in a quiet café, watching the chef whip up sandwiches dressed soy, and a sprinkle of sesame. The idea lodged in my head: borrow those ingredients, add a ripe avocado, and see where it lands. Turns out, it lands square in the comfort zone. The sandwich isn’t a real Japanese classic, of course, but it feels right at home over here. The flavors are friendly, and the steps are flexible—I promise that anyone, from the novice of novices to the pro in a hurry, will find the assembly a breeze. Let’s go make some.
Ingredients
-4 crusty rolls, soft brioche buns, or long sandwich rolls (about 400 g / 14 oz total)
Avocado Soy Salad
-2 firm, ripe avocados (about 400 g / 14 oz), cut in half, pitted, and sliced
-60 g / 4 tbsp Japanese mayo (try Kewpie) or regular mayo
-10 ml / 2 tsp soy sauce (sub tamari if gluten-free)
-5 ml / 1 tsp rice vinegar
-5 ml / 1 tsp toasted sesame oil
-1 small cucumber, sliced super-thin (about 150 g / 5.3 oz)
-50 g / 1.8 oz pickled ginger (beni shoga) or quickly pickled red onion, sliced
-10 g / 2 tbsp chopped shiso, fresh basil, or cilantro
-10 g / 1 tbsp toasted sesame seeds
-5 g / 1 tsp furikake or nori flakes (optional)
-Juice of half a lemon (about 15 ml / 0.5 fl oz)
-Salt and fresh black pepper, to taste
Optional Extras for Protein and Crunch:
-A sprinkle of tempura crumbs or crushed rice crackers
Preparation steps
-Whip up the umami drizzle.
In a small bowl, whisk soy sauce, mirin, rice vinegar, and toasted sesame oil. If you want a brighter kick, add a squeeze of lemon. You’ll drizzle this glaze over the avocado later.
-Get the avocado and veggies ready.
Slice the avocados just before you build the sandwich to keep them fresh. Gently toss the slices with a splash of lemon juice and a pinch of salt. Slice the cucumber paper-thin and pat the pickled ginger with a paper towel to remove excess moisture.
-Whip up the creamy spread.
Combine Japanese mayo with a teaspoon of the soy-mirin glaze. You can also add a tiny bit of wasabi if you want a kick. Stir until smooth, then taste and tweak the flavors. This a silky, tangy spread arms you with flavor.
-Warm the rolls (optional).
Lightly toast or grill the rolls for 30 to 60 seconds. This warm, golden crisp helps the bread hold up to the filling and adds a little crunch.
-Build the creamy avocado sub.
Spread a thick layer of the mayo spread on the cut sides of each roll.
Layer cucumber, avocado, protein (if you like), and a spoonful of pickled ginger. Drizzle a tiny splash of glaze over the avocado, then sprinkle on shiso, sesame seeds, and a dusting of furikake or nori flakes.
-Close the sandwich, press lightly, and cut it in half. Drizzle on a little extra glaze or sprinkle with tempura crumbs for a quick crunch, then serve right away. The crisp cucumber, smooth avocado, and tangy ginger taste best when they’re still contrasting.
Tips & Variations
-Keep it quick with a Creamy Avocado Sub: grab Kewpie mayo and ready-to-eat pickled ginger for no-cook fun. Boost the flavor: add shiso, and a sprinkle of furikake for authentic taste.
-If your avos are extra ripe, mash them with lemon and salt for a spread.
-Want a kick? Swirl in some sriracha or tobanjan with the mayo. For lunchboxes, store the mayo and veggies in separate containers to keep the bread dry.
Closing
This Creamy Avocado Sub shows how a handful of Japanese pantry staples can elevate a familiar sandwich into something bright, savory, and a little special. The combination of creamy avocado with the umami glaze and fresh shiso turns an everyday meal into a tasty taste trip. Try it once and you’ll want to pack it for lunch each week!
I bet your friends will love these bowls, so whip one up, share the pics, and stick around for more globetrotting meals. If you sneak in a protein like grilled chicken or sprinkle on some crunchy seeds, let me know in the comments. I can’t wait to hear how you made it your own!