Skip to content

Type what you have

Cook with

avocado ×
4-Ingredient Avocado Milkshake
Drink

4-Ingredient Avocado Milkshake

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine avocados, ice cubes, milk, and sugar in a blender; blend on medium speed until smooth, 3 to 5 minutes. Pour into serving glasses.

By FOODFORYOUFOODFORME

Keto Chocolate Smoothie
Drink

Keto Chocolate Smoothie

3.0

Prep
5 min
Cook
Total
15 min

Instructions

  1. 1 Soak chia seeds in 3 tablespoons water for 10 minutes.
  2. 2 Combine coconut milk, avocado, peanut butter, chia seeds, coconut oil, cocoa powder, ice cubes, and 1/4 cup water in a blender. Blend until smooth. Top with cocoa nibs and cinnamon.

By mybwriter

Deconstructed California Roll Sushi
Dinner Asian

Deconstructed California Roll Sushi

Prep
20 min
Cook
25 min
Total
60 min

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

Spicy Crab Spring Rolls
Appetizer Asian

Spicy Crab Spring Rolls

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Shred crabmeat using 2 forks or a food processor.
  2. 2 Combine crabmeat, mayonnaise, and Sriracha sauce in a small bowl.
  3. 3 Add 2 inches hot water to a shallow bowl. Dip 1 rice paper wrapper into water to soften, about 3 seconds; transfer to a wooden cutting board or a clean, moist dish towel. Layer 1/4 each carrot, green onion, avocado, cucumber, and crabmeat mixture on bottom third of rice paper.
  4. 4 Pull bottom of rice paper over filling; fold sides of wrapper in, using your fingers to prevent filling from spilling out sides. Continue rolling tightly to enclose filling. Place roll seam-side down on a plate. Repeat with remaining rice papers, carrot, green onion, avocado, cucumber, and crabmeat mixture.

By Christy Blaker

Absolutely Amazing Ahi
Appetizer Asian

Absolutely Amazing Ahi

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer - the terrific freshness of the fish will be lost.
  2. 2 Once chilled, remove the bowl from the ice, and invert onto a serving plate. Serve with toasted bread or your favorite crackers.

By JULESKICKS2

Deep-Fried California Roll Rice Balls
Dinner Asian

Deep-Fried California Roll Rice Balls

5.0

Prep
45 min
Cook
30 min
Total
80 min

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

Vegetarian Sushi
Dinner Asian

Vegetarian Sushi

3.5

Prep
45 min
Cook
15 min
Total
70 min

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

Sushi Burritos
Lunch Asian

Sushi Burritos

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Place sushi rice in a medium bowl. Combine vinegar, sugar, and salt in a small saucepan and bring to a simmer over medium heat. Stir until sugar and salt have dissolved, about 1 minute. Pour vinegar mixture over sushi rice and mix to combine. Set aside.
  2. 2 Place each nori sheet onto a piece of parchment paper on a clean work surface. Top each sheet with 1 cup sushi rice, pressing to create an even layer, leaving 1 inch exposed at the bottom of the sheet and 1/2 inch exposed on the sides and top. Spread 1 ½ tablespoons mayonnaise lengthwise down the middle of the rice. Top each with 1/4 cup avocado slices, 1/4 cup cucumber, 2 tablespoons carrot, 1 tablespoon radish, 1/2 ounce smoked salmon slices, and 1/2 ounce cream cheese. Make sure all ingredients run down the length of the mayonnaise in the center of each burrito.
  3. 3 Wet fingers with a little bit of water and spread on the bottom of each nori sheet. Using parchment paper, tightly roll the bottom of each nori sheet up over salmon, cream cheese, and vegetables, and continue rolling until completely sealed. Use parchment paper to press and ensure roll is tight. Discard parchment paper and slice sushi burritos in half on a diagonal. Serve immediately.

By Marianne Williams

Vegan Soba Noodle Salad with Sesame and Citrus
Dinner Asian

Vegan Soba Noodle Salad with Sesame and Citrus

Prep
30 min
Cook
10 min
Total
40 min

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

Air-Fryer Tempura Veggies
Dinner Asian

Air-Fryer Tempura Veggies

4.7

Prep
15 min
Cook
20 min
Total
35 min

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

Sushi Cake
Appetizer Asian

Sushi Cake

5.0

Prep
35 min
Cook
20 min
Total
175 min

Instructions

  1. 1 Rinse rice under cool water until water is no longer cloudy and runs clear. Combine rice and water in a covered saucepan and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 15 minutes.
  2. 2 Meanwhile, mix vinegar, sugar, and salt together in a saucepan over medium heat until sugar dissolves. Remove from the heat and let cool.
  3. 3 Combine softened cream cheese and mayonnaise in a blender; process until creamy.
  4. 4 Transfer cooked rice to a large mixing bowl. Sprinkle 1/2 of the vinegar sauce over the hot rice; mix gently. Taste and add more vinegar sauce if desired. Empty 1/2 of the cooked rice into a springform pan; press down gently to fill the bottom of the pan.
  5. 5 Spread 1/2 of the cream cheese-mayonnaise mixture on top of the rice in the pan. Layer crabmeat, cucumber, avocado, and cold cream cheese over top, in that order. Spread the remaining cream cheese-mayonnaise mixture over top. Empty the remaining rice into the pan and press downwards until layers are firmly packed. Garnish with sesame seeds. Place in the refrigerator for at least 2 hours before serving.
  6. 6 To serve, mix soy sauce, orange juice, and lime juice in a bowl. Dismount the sushi cake from the springform pan and serve it with the soy sauce.

By male

Spicy Crunchy Salmon Roll with Avocado
Dinner Asian

Spicy Crunchy Salmon Roll with Avocado

Prep
30 min
Cook
25 min
Total
85 min

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

Chirashi Bowl
Dinner Asian

Chirashi Bowl

Prep
25 min
Cook
20 min
Total
50 min

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

The Best Ever Vegan Sushi
Dinner Asian

The Best Ever Vegan Sushi

5.0

Prep
45 min
Cook
40 min
Total
100 min

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

California Roll Rice Noodle Bowl
Lunch Asian

California Roll Rice Noodle Bowl

4.6

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Combine mayonnaise, rice vinegar, mustard, and Sriracha in a bowl with a whisk. Taste and adjust as needed. Chill in the refrigerator until ready to use.
  2. 2 Combine chopped imitation crab, green onions, wasabi paste, and 2 tablespoons of our prepared mayo dressing base in another bowl. Refrigerate until needed.
  3. 3 Bring a pot of lightly salted water to a boil; reserve a bowl of ice water nearby to add cooked noodles to after boiling. Stir noodles into the boiling water and cook until just tender, about 5 minutes. Drain and transfer to cold water to stop the cooking process.
  4. 4 Combine 2 tablespoons prepared mayo dressing base, seasoned rice vinegar, soy sauce, sesame oil, and wasabi paste for noodle dressing in a bowl with a whisk. Drain noodles and toss in sauce until evenly coated.
  5. 5 Wrap in plastic wrap and chill for 1 to 2 hours, tossing occasionally.
  6. 6 Unwrap noodles and transfer to a serving bowl. Top with avocado, cucumber, and crab mixture; drizzle with more mayo sauce and garnish with furikake.

By John Mitzewich

Buddha Bowl Recipe
Dinner Asian

Buddha Bowl Recipe

4.9

Prep
10 min
Cook
40 min
Total
50 min

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

Spicy Salmon Bowls over Brown Rice
Dinner Asian

Spicy Salmon Bowls over Brown Rice

4.8

Prep
20 min
Cook
15 min
Total
50 min

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

Chicken Salad Summer Rolls
Lunch Asian

Chicken Salad Summer Rolls

3.8

Prep
40 min
Cook
Total
70 min

Instructions

  1. 1 Mix chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise until well blended. Cover and refrigerate until thoroughly chilled, at least 30 minutes.
  2. 2 Working one at a time, dip a rice paper into cold water and let soak just until it starts to become flexible. Shake off most of the excess water and lay on a work surface. Place 2 slices of avocado in the center of the wrapper, about 1 inch in from the edge closest to you. Layer with bell pepper, cucumber, and carrot, spread about 1/4 cup chicken salad over top, and cover with lettuce.
  3. 3 Grab the end of the wrapper closest to you and roll it up, gently stretching the flexible rice paper while tucking in the sides. Wet a second wrapper and wrap it around the first. Wrap the summer roll in barely damp paper towels and cover with plastic while you make the remaining 5 rolls.
  4. 4 Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.
  5. 5 Serve summer rolls with dipping sauce on the side.

By John Mitzewich

Avocado Baby Food

Avocado Baby Food

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine avocado and milk in a blender or food processor; puree until smooth. Serve immediately.

By Allrecipes Member

Avocado Ice Cream Sauce
Dessert

Avocado Ice Cream Sauce

3.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mash the avocados in a bowl using a fork. Stir in the sugar and milk until smooth and completely blended.

By ernesta