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Avocado Toast

 2 slices rustic sourdough bread
 2 avocados, ripe
 1 tsp yuzu kosho, green
 1 tbsp fresh lemon juice
 ¼ red onion, thinly sliced
 1 tbsp grapeseed oil
 Kosher salt
 Furikake, for garnish
 Marigold leaves, for garnish
1

In a bowl, smash avocado pulp from one avocado with the yuzu kosho, lemon juice, and kosher salt to taste.

2

Toast the sourdough slices on a griddle with grapeseed oil, until golden brown.

3

Spread the smashed avocado pulp on the pieces of toast.

4

Cut the remaining avocado in half, remove the pit. Using a spoon, scoop out the pulp intact. Place the pit-less side down on the cutting board. Using a small paring knife, make as many thin vertical slices into the avocado as you can.

5

Spread the avocado out as if it were a deck of cards, about the width of the toast. Use a knife to pick up the sliced avocado in one piece and place on top of toast.

6

Garnish with red onion. Sprinkle furikake to taste. Garnish with marigold leaves.