Type what you have

Ingredients

• ✓ avocado
• medium grain white rice
• water
• imitation crabmeat
• cucumber
• teriyaki sauce
• black sesame seed

Instructions

1. 1 Rinse rice 3 times. Place in a saucepan and add water; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and cool to room temperature, 15 to 20 minutes.
2. 2 Divide ingredients evenly and layer onto 4 plates as follows: rice, crab, cucumber slices, and avocado slices. Drizzle teriyaki over each plate and sprinkle with sesame seeds.

By Erin Pierson Barton

Ingredients

• ✓ avocado
• imitation crabmeat
• bread crumb
• water
• instant rice
• cream cheese
• soy sauce
• garlic salt
• black pepper
• canola oil
• mayonnaise
• sriracha sauce

Instructions

1. 1 Toss together crabmeat and avocado in a medium bowl for the filling and place in the refrigerator to chill until needed. Place bread crumbs in a shallow bowl and set aside.
2. 2 Bring water to a boil over high heat. Add rice; stir, cover, and remove from heat. Let sit until water is absorbed, about 5 minutes, then fluff with a fork.
3. 3 When rice is set and still hot, blend in cream cheese, soy sauce, garlic salt, and pepper until cream cheese is fully incorporated and no chunks remain.
4. 4 Scoop out a golf ball-sized handful of rice mixture and flatten it into a patty. Add about a heaping teaspoon avocado-crab filling into the center. Cup your hand and shape rice around filling. Roll between your hands to seal and get a good round shape; patch any holes with more rice if needed. Roll in bread crumbs until well coated. Repeat with remaining rice mixture and filling.
5. 5 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
6. 6 Cook 1 to 2 rice balls at a time in hot oil. If not fully submerged, let each side of rice ball fry until golden brown, about 30 seconds per side. Remove to a paper towel-lined plate to drain. Repeat with remaining rice balls.
7. 7 Combine mayonnaise and Sriracha in a small bowl. Serve with rice balls for dipping.

By Phat-N-Sassy78

Ingredients

• ✓ avocado
• short-grain white rice
• water
• red wine vinegar
• sugar
• salt
• lemon juice
• sesame seed
• cucumber
• green bell pepper
• zucchini

Instructions

1. 1 Place rice and water in a saucepan over high heat, bring to a boil, and reduce heat to very low. Cover with a tight-fitting lid and simmer rice until water is absorbed, about 15 minutes. Remove rice from heat and allow to stand covered for 10 minutes.
2. 2 Mix red wine vinegar, sugar, and salt in a bowl until sugar has dissolved. Fluff rice with a fork and transfer into a large bowl; pour vinegar mixture into the rice and stir to coat rice. Spread rice out onto a large piece of parchment paper and fan the rice until cool. Cover rice with damp paper towels.
3. 3 Sprinkle avocado slices with lemon juice in a bowl.
4. 4 Spread a thin layer of sesame seeds onto a sushi mat. Pick up about half a cup of cooled rice and place onto sushi mat in an even layer. Place 1/4 of the cucumber, avocado slices, bell pepper, and zucchini in a line down the middle of the rice.
5. 5 Pick up the edge of the sushi mat, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Repeat with remaining ingredients to made 4 rolls. Place rolls on a serving plate, slice into 6 or 8 pieces per roll, and cover with damp paper towels until serving time.

By greet

Ingredients

• ✓ avocado
• lemon
• lime
• orange
• rice vinegar
• miso paste
• sesame oil
• soba noodle
• cucumber
• carrot
• green onion
• sesame seed

Instructions

1. 1 Whisk lemon, lime, and orange zests and juices, rice vinegar, miso, and toasted sesame oil together in a small bowl. Set aside.
2. 2 Bring lightly salted water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, about 5 minutes. Drain and set aside.
3. 3 Top soba noodles with cucumber, carrots, avocado, green onions, and prepared dressing. Sprinkle with toasted sesame seeds. Serve hot or chilled.

By Heather Healthy Vegan Recipes

Ingredients

• ✓ avocado
• all-purpose flour
• salt
• black pepper
• egg
• water
• panko bread crumb
• vegetable oil
• green bean
• asparagus
• red onion
• sweet pepper
• zucchini

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C) and the oven to 200 degrees F (95 degrees C).
2. 2 Combine flour, 1/4 teaspoon salt, and pepper in a shallow dish. Whisk eggs and water together in another shallow dish. Stir panko and oil together in a third shallow dish.
3. 3 Sprinkle green beans, asparagus, red onion, sweet pepper, avocado, and zucchini with remaining 1/4 teaspoon salt; dip in flour mixture, then in egg mixture, and finally in panko mixture to coat.
4. 4 Arrange half of the vegetables in a single layer in the air fryer basket. Cook until golden brown, about 8 to 10 minutes. Sprinkle with additional salt, if desired. Transfer vegetables to oven to keep warm. Repeat with remaining vegetables.

By Juliana Hale

Ingredients

• ✓ avocado
• sushi rice
• water
• rice wine vinegar
• white sugar
• salt
• nori
• cream cheese
• panko
• cucumber
• salmon
• masago
• black sesame seed
• sesame seed
• hoisin sauce
• sriracha mayonnaise

Instructions

1. 1 Rinse rice in a strainer until the water runs clear. Drain.
2. 2 Combine rice and 1 1/2 cups water in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
3. 3 While the rice is cooking, combine vinegar, sugar, and salt in a small saucepan over medium heat. Cook and stir until sugar dissolves. Remove from the heat and let cool.
4. 4 When the rice is finished cooking, remove from the heat and stir in the vinegar mixture. Allow rice to cool completely, about 30 minutes.
5. 5 Place nori sheets on a work surface. Divide rice evenly between the sheets, then use a rice paddle to spread and flatten it out to the edges. Flip sheets so rice is facing down.
6. 6 Arrange avocado slices in a strip down the middle of each sheet. Layer with 1 1/2 cream cheese strips, 1 tablespoon panko, and 1 cucumber strip. Roll each sheet carefully, but tightly, around the fillings.
7. 7 Place thin layers of salmon on top of the rolls, then add masago and drizzle with hoisin and Sriracha mayonnaise. Sprinkle black and white sesame seeds over top. Slice each roll into 8 pieces.

By thedailygourmet

Ingredients

• ✓ avocado
• water
• sushi rice
• salt
• rice vinegar
• white sugar
• egg
• carrot
• ahi tuna
• salmon
• shrimp
• cucumber
• mushroom
• green onion
• pickled ginger

Instructions

1. 1 Combine rice, water, and salt in a pot. Bring to a low boil. Reduce heat to very low, cover, and cook for 15 minutes.
2. 2 Meanwhile, mix rice vinegar and sugar together until sugar is dissolved.
3. 3 Heat a skillet over medium heat. Pour in eggs and cook until set, about 5 minutes. Let cool briefly before dicing. Cook carrot in the same skillet over low heat until softened slightly, about 5 minutes.
4. 4 Remove rice from heat and let stand for at least 5 minutes.
5. 5 Transfer rice to a large bowl. Add vinegar-sugar mixture while using a fan or hair dryer to blow air over the rice. Mix, without crushing the rice grains, until all of the vinegar is absorbed and rice is sticky and shiny, 3 to 5 minutes.
6. 6 Arrange tuna, salmon, and shrimp over rice. Garnish with egg, carrot, cucumber, avocado, mushrooms, green onions, and pickled ginger.

By Benjamin

Ingredients

• ✓ avocado
• cucumber
• carrot
• savoy cabbage
• nori
• sriracha sauce
• vegan mayonnaise
• garlic
• onion
• olive oil
• firm tofu
• salt
• white sugar
• rice vinegar
• vegetable oil
• salt
• water
• short-grain sushi rice

Instructions

1. 1 Combine rice, water, and a pinch of salt in a saucepan; bring to a boil. Stir once with a bamboo rice spatula or a thin wooden spoon. Reduce the heat to low, cover, and cook until all water is absorbed and rice is tender, about 20 minutes. Let cool.
2. 2 Heat vegetable oil in a small saucepan over medium heat; add rice vinegar, sugar, and 1/8 teaspoon salt. Heat mixture until all sugar has dissolved and liquid begins to simmer. Remove from the heat and let cool until safe to handle, at least 10 minutes. Fold small portions of the cooled liquid slowly into the cooled rice until mixture is slightly wet and sticky but not gooey; you may not need all of the liquid.
3. 3 Press excess liquid out of the tofu using a paper towel. Cut tofu into strips.
4. 4 Heat olive oil in a small skillet over medium heat. Add tofu strips, onion, and garlic; cook and stir until tofu is golden brown, about 4 minutes per side.
5. 5 Mix vegan mayonnaise and Sriracha together in a small bowl.
6. 6 Lay a sheet of nori, rough-side up, on a sushi mat. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Arrange tofu strips, avocado, cabbage, carrots, and cucumber in a line along the bottom edge of the sheet.
7. 7 Roll nori and sushi mat over the filling. Remove the mat and wrap the roll with plastic wrap, twisting ends tightly to compress the roll. Refrigerate until set, 5 to 10 minutes. Repeat with remaining nori and filling.
8. 8 Remove sushi roll from the plastic wrap, slice into pieces, and top with the Sriracha mayonnaise.

By i-have-the-munchies

Ingredients

• ✓ avocado
• sesame seed
• cilantro
• spinach
• sesame oil
• honey
• soy sauce
• peanut butter
• lime juice
• chicken breast
• ginger root
• garlic
• quinoa
• chicken broth
• black pepper
• kosher salt
• olive oil
• red onion
• sweet potato

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Spread sweet potato and red onion on a baking sheet; drizzle with 1 tablespoon olive oil. Season with salt and black pepper; toss to coat.
3. 3 Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
4. 4 Meanwhile, bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes.
5. 5 Heat 1 tablespoon olive oil in a skillet over medium heat. Add 2 cloves garlic and ginger; cook and stir until fragrant, about 1 minute. Add chicken; cook until no longer pink in centers and juices run clear, about 6 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
6. 6 Whisk lime juice, peanut butter, soy sauce, honey, and remaining 1 garlic clove together in a bowl; whisk in remaining 1 tablespoon olive oil and sesame oil until dressing is smooth.
7. 7 Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over top; drizzle with dressing.

By mkinshella

Ingredients

• ✓ avocado
• sesame seed
• water
• garlic powder
• rice wine vinegar
• peanut butter
• green onion
• red bell pepper
• snow pea
• carrot
• brown rice
• lime
• sesame oil
• honey
• ginger
• chili-garlic sauce
• avocado oil
• soy sauce
• salmon fillet

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil and place salmon fillets on top.
2. 2 Stir soy sauce, avocado oil, chili-garlic sauce, ginger, honey, sesame oil, and lime juice together in a small bowl; brush over salmon fillets. Set remaining sauce aside for dressing.
3. 3 Bake salmon in the center of the preheated oven until it flakes easily with a fork, about 15 minutes. Remove from the oven and let cool, about 15 minutes.
4. 4 Divide rice evenly between 4 bowls and top with salmon fillets. Distribute carrots, snow peas, avocado, and bell peppers evenly between the bowls; sprinkle green onion over top.
5. 5 Stir reserved soy sauce mixture with peanut butter, rice wine vinegar, and garlic powder; add water until dressing reaches desired consistency. Drizzle over the bowls and sprinkle with sesame seeds.

By Bibi

Ingredients

• ✓ avocado
• sweet potato
• salt
• black pepper
• red onion
• butter

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Make a long, narrow cut lengthwise down the center of each sweet potato. Wrap each potato in aluminum foil.
3. 3 Bake potatoes directly on the rack of the preheated oven until tender, about 1 hour.
4. 4 Mash avocado flesh, salt, and pepper together in a bowl with a fork until mostly smooth. Fold onion into avocado mixture. Cover the bowl with plastic wrap and refrigerate until chilled, about 45 minutes.
5. 5 Remove potatoes from foil and slice open, pushing the two ends of each together to open the potato. Divide 1/2 of the butter between the potato openings. Spoon avocado mixture into each potato and top each with remaining butter.

By Cansas Bell

Ingredients

• ✓ avocado
• elbow macaroni
• cheddar cheese
• black pepper
• bacon
• bread crumb

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil; add macaroni and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to an 8x15-inch baking dish.
3. 3 Mix avocados, Cheddar cheese, and black pepper together in a bowl until smooth; stir into pasta. Top pasta with bacon and bread crumbs.
4. 4 Bake in the preheated oven until sauce is bubbling, 20 to 25 minutes.

By Ethan Tucker

Ingredients

• ✓ avocado
• lime
• cherry tomato
• shallot
• cilantro
• garlic
• kosher salt
• peppercorn

Instructions

1. 1 Place avocados in a medium bowl and squeeze in lime juice. Add tomatoes, shallot, cilantro, garlic, salt, and pepper. Mash with an immersion blender or a sturdy fork until avocado is mashed and ingredients are combined. Stir gently and serve immediately.

By Golden Belly

Ingredients

• ✓ avocado
• olive oil
• kale
• curry powder
• tempeh
• corn tortilla

Instructions

1. 1 Heat olive oil in a large skillet over medium-low heat; add kale and curry powder. Cook and stir kale mixture in the hot oil until wilted, about 5 minutes. Add avocados, tempeh, and tortillas; cook and stir until dry, golden brown, and crunchy, 30 to 40 minutes.

By httpwwwaccountkillercomr

Ingredients

• ✓ avocado
• water
• quinoa
• black bean
• corn kernel
• salsa

Instructions

1. 1 Bring water and quinoa to a boil in a small saucepan. Reduce heat to medium-low and cook at a simmer until the water is absorbed, about 15 minutes.
2. 2 Mix black beans and corn kernels in a large bowl; add cooked quinoa and stir. Spoon quinoa mixture into 4 bowls; top each with salsa and avocado.

By Jen

Ingredients

• ✓ avocado
• salad green
• tomato
• cilantro
• salad dressing
• olive oil
• halloumi cheese

Instructions

1. 1 Combine salad greens, tomato, avocado, and cilantro on a plate. Drizzle with salad dressing.
2. 2 Heat oil in a skillet over high heat. Add sliced halloumi and cook on each side until golden brown, about 90 seconds per side. Remove from pan, quickly chop, and sprinkle over salad. Serve immediately, while cheese is still hot.

By geneviever

Ingredients

• ✓ avocado
• onion
• garlic salt
• corn tortilla
• cilantro leaves
• jalapeno pepper sauce

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine avocados, onions, and garlic salt in a bowl; set aside.
3. 3 Arrange corn tortillas in a single layer on a large baking sheet.
4. 4 Bake in the preheated oven until heated through, 2 to 5 minutes.
5. 5 Spread avocado mixture on tortillas; garnish with cilantro and sprinkle with pepper sauce.

By Karyn Ulriksen

Ingredients

• ✓ avocado
• lemon juice
• mustard
• salt
• black pepper
• olive oil
• grapefruit

Instructions

1. 1 Combine lemon juice, Dijon, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Slowly whisk in olive oil until vinaigrette is emulsified.
2. 2 Cut avocados in half, remove pits, and carefully peel off skin. Cut each half into 4 thick slices. Toss in vinaigrette to prevent them from turning brown.
3. 3 Peel grapefruit skin and all the white pith with a large, sharp knife. Cut between membranes to release the grapefruit segments.
4. 4 Arrange avocado slices evenly around the edge of a large platter, then arrange grapefruit segments in the center. Spoon vinaigrette over top, then sprinkle with more salt and pepper.

By purplerose

Ingredients

• ✓ avocado
• mixed salad greens
• dried cranberry
• sunflower seed
• tomato
• raspberry walnut vinaigrette

Instructions

1. 1 In a large bowl, toss together the salad greens, cranberries, sunflower seeds and tomatoes. Top with avocado (and chicken strips, if desired), add vinaigrette and serve.

By Haley

Ingredients

• ✓ avocado
• greek yogurt
• lime
• apple cider vinegar
• salt
• black pepper

Instructions

1. 1 Combine avocados, yogurt, lime, vinegar, salt, and pepper in a food processor or blender. Pulse together until avocado is totally blended and smooth and consistency is thick and whipped.

By Stirs and Stripes

Ingredients

• ✓ avocado
• english muffin
• alfalfa sprout
• tomato
• sweet onion
• ranch salad dressing
• sesame seed
• cheddar cheese

Instructions

1. 1 Preheat oven to broil.
2. 2 Place each muffin open-faced on a cookie sheet. Spread each half with mashed avocado; place halves close together. Distributing ingredients evenly, cover each half with sprouts, tomatoes, onion, dressing, sesame seeds and cheese.
3. 3 Place under broiler for about 5 minutes, or until cheese is melted and bubbly.

By DEBBIEWALTER

Ingredients

• ✓ avocado
• cod
• salsa
• cheddar cheese
• corn chip
• sour cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x12-inch baking dish.
2. 2 Rinse cod fillets under cold water and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour salsa over the top and sprinkle evenly with cheese. Top with crushed corn chips.
3. 3 Bake, uncovered, in the preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes. Serve topped with sliced avocado and sour cream.

By CHRISTYJ

Ingredients

• ✓ avocado
• kale
• lemon
• grape tomato
• green onion
• olive oil
• garlic
• salt
• cayenne pepper

Instructions

1. 1 Combine kale and lemon juice in a bowl. Vigorously massage kale by squeezing handfuls for about 1 minute. Add avocados, tomatoes, and green onions.
2. 2 Mix together olive oil, garlic, salt, and cayenne pepper in a small bowl. Pour dressing over salad and mix well. Serve immediately.

By Masala Housing Cooperative

Ingredients

• ✓ avocado
• whole-grain bread
• mushroom
• almond
• tomato
• swiss cheese

Instructions

1. 1 Preheat the oven broiler.
2. 2 Lay the toasted bread out on a baking sheet. Top each slice of bread with 1/4 of the avocado, mushrooms, almonds, and tomato slices. Top each with Swiss cheese.
3. 3 Broil open-face sandwiches until cheese melts and begins to bubble, about 2 minutes. Serve sandwiches warm.

By ORNERY

Ingredients

• ✓ avocado
• bucatini pasta
• pancetta
• pecorino romano cheese
• egg yolk
• black pepper
• lemon juice
• pecorino romano cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, heat a nonstick pan over medium-low heat. Add pancetta and cook on until tender and the fat has rendered. Remove from heat.
3. 3 Ladle 1 cup pasta cooking water into a bowl; set aside.
4. 4 Puree avocado in a bowl using a hand blender. Add 1/4 cup Pecorino Romano cheese, egg yolks, 2 teaspoons black pepper, and lemon juice. Stir well until sauce is creamy.
5. 5 Use spaghetti tongs to add the pasta directly from the water to the pan with the pancetta, allowing a bit of pasta water to help thin the sauce. Toss the pasta in the skillet to coat the pasta with the pancetta. Add avocado sauce to the pasta, stirring constantly. Mix in reserved pasta water if necessary.
6. 6 Divide pasta between 2 plates. Top with the remaining cheese and black pepper. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ avocado
• great northern bean
• russet potato
• yellow mustard
• nutritional yeast
• lemon juice
• salt
• celery
• onion

Instructions

1. 1 Pour great northern beans into a saucepan and cook over medium heat until very soft, about 30 minutes.
2. 2 At the same time, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender but not mushy, about 12 minutes. Drain.
3. 3 Transfer beans to a large bowl. Add avocado and mash. Add mustard, yeast, lemon juice, and salt; stir until mixture is smooth. Add potatoes, celery, and onion and mix well.
4. 4 Chill for at least 30 minutes before serving.

By Geeksr

Ingredients

• ✓ avocado
• sweet potato
• olive oil
• chickpea
• kale
• garlic salt
• cumin
• cilantro
• guacamole seasoning mix

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut sweet potatoes in half lengthwise and rub with 1 teaspoon olive oil. Place cut-sides down on the prepared baking sheet.
3. 3 Cook in the preheated oven until cooked through and tender, about 25 minutes.
4. 4 Meanwhile, heat remaining olive oil in a medium skillet over low heat. Add chickpeas and kale; cook for 5 minutes. Add garlic salt and cumin and cook until chickpeas are hot and kale is wilted, 5 to 10 minutes longer.
5. 5 Meanwhile, mash avocado in a small bowl. Mix in cilantro and guacamole seasoning.
6. 6 Remove sweet potatoes from the oven. Scoop a small hole in each sweet potato half and fill with desired amount of chickpea-kale mixture and guacamole. Serve immediately.

By mady metzger

Ingredients

• ✓ avocado
• egg
• cayenne pepper
• salt
• black pepper
• bacon
• chive

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place each avocado half in a ramekin. Crack 1 egg into each avocado half; season with cayenne pepper, salt, and black pepper. Place the ramekins on a baking sheet.
3. 3 Bake in the preheated oven until egg is cooked through, about 15 minutes. Sprinkle each avocado with crumbled bacon and chives.

By sonjagroset

Ingredients

• ✓ avocado
• onion
• tomatillo
• jalapeno pepper
• cilantro
• garlic
• salt
• shrimp
• chili powder
• salt
• olive oil
• corn tortilla
• cabbage
• lime

Instructions

1. 1 Place avocado, onion, tomatillos, jalapeno pepper, cilantro, garlic, and salt in the bowl of a food processor. Pulse until small chunks remain.
2. 2 Fill resealable plastic bag with shrimp, chili powder, and salt; shake to coat.
3. 3 Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink and opaque, 2 to 3 minutes.
4. 4 Divide salsa, shrimp, and cabbage evenly to fill tortillas. Squeeze lime juice onto each taco.

By McCrazy

Ingredients

• ✓ avocado
• tomato
• green onion
• black bean
• mexicorn
• red wine vinegar
• canola oil
• hot pepper sauce

Instructions

1. 1 Stir together avocados, tomatoes, green onions, black beans, and Mexicorn in a large bowl. Stir in red wine vinegar, canola oil, and hot pepper sauce. Cover the bowl and chill in the refrigerator for 1 hour.

By FAIRBORN