- Prepare cucumber topping. In a prep bowl, combine sliced cucumber, salt, and sugar, Massage with hand. Let it stand for 5-10 minutes. Squeeze water out and transfer to another bowl. Set aside.
- Place Julienned scallions in another prep bowl. Pour water to cover them and soak for a few minutes. Drain and pat dry very well to remove excess water. Place them in another bowl (or dry the same bowl and place them in there.) Add salt, hot chili oil, toasted sesame seeds. Mix and set aside.
- Toast the bread.
- Assemble. Method 1: Mash avocado in a bowl. Add lemon juice and salt. Mix together until well combined. Smear the seasoned avocado on the toasted bread. Method 2: Mash avocado on the toasted bread. Squeeze lemon juice and sprinkle salt.
- Top the toast with avocado with the seasoned cucumber and the seasoned scallions. Optionally, add sprouts, sprinkle extra toasted sesame seeds and drizzle extra hot chili oil on top.
Japanese hot chili oil (may be labeled as la-yu or ra-yu) is a common condiment in Japan. It’s better to use the one made with sesame oil instead of other neutral flavor oil. The final taste of the dish will be significantly different!