Toast the rice bread well. Rice bread can be soft and slightly chewy when untoasted. Give it enough time in the toaster or oven to get crisp edges and a golden surface. This sturdy base keeps the avocado from making it soggy.

Prep the avocado. Halve and pit the avocado. Scoop the flesh into a bowl. If it’s very firm, dice it first.

Mash to your desired texture. Use a fork to mash the avocado. Keep it chunky for more bite, or go smoother if you like a spreadable layer. Add lemon or lime juice right away to brighten flavor and slow browning.

Season simply but generously. Stir in sea salt and black pepper. Add a drizzle of olive oil for silkiness if your avocado isn’t super rich. Taste and adjust the acid and salt until it pops.

Spread on the toast. Divide the avocado evenly between the slices. Press gently with the back of a spoon to anchor it to the toast so toppings don’t slide off.

Add a little heat and herbs. Sprinkle a pinch of red pepper flakes for warmth and some chopped herbs for freshness. Chives or cilantro work especially well.

Top it your way. Layer on any extras—tomato slices, a jammy egg, microgreens, or seeds. Keep it balanced: crunchy, creamy, and a touch tangy.

Finish and serve immediately. Add a last pinch of salt and a quick squeeze of citrus over the top. Enjoy while the toast is still crisp.