Avocado’s buttery texture and mild flavour are similar to some varieties of raw fish sashimi. As with sashimi, a dip of shoyu [1] and wasabi [2] is perfect served on the side.This appetiser works best as the first course of a dinner. Its complex flavour stimulates the taste buds ready for the main course.

Serves 6

Ingredients:
1 small or medium-sized ripe avocado
the juice of a lemon
2 tablespoons shoyu
100ml cold water
1 1/2 teaspoons wasabi powder

Method:
1. Halve the avocado lengthwise, slicing through to the stone. Twist halves and pull apart. Remove the pit, then peel the avocado. Thinly slice the avocado halves lengthwise, then coat the slices lightly with the lemon juice to stop them going brown. Put three slices onto each dish - sushi plates are ideal.

2. Mix the shoyu and water, dividing the mixture into individual dip saucers – allow about 1 tablespoon per serving. Add one drop of water at a time to the wasabi powder and mix until it forms a thick paste. Place a small dollop of wasabi on each plate of avocado “sashimi” for guests to mix into their shoyu dip. Try placing the wasabi on a very thin slice of red radish to add colour to this dish.

3. To eat, pick up each avocado slice with chopsticks, dip into the shoyu and wasabi, and enjoy.