Avocado sashimi—delicate creamy slices of ripe avocado served with soy sauce and wasabi and sprinkled with a bit of shichimi togarashi (Japanese seven spice). I know, I know, sashimi is supposed to be raw fish/meat, but hear me out! In his book, Sustainable Sushi, Casson Trenor writes, “If we are to resuscitate our ailing oceans, we must ease the pressure on fish populations.” Casson goes on to talk about some vegetarian and vegan alternatives to fish that you can use when making sushi at home. My personal favorite alternative is avocado. The California roll was born from a chef’s realization that avocado was a perfect substitute for toro (fatty tuna) because of its creamy texture.