I have a confession to make: I have an avocado addiction. The minute the weather turns warm in the spring, I get a mighty craving and no matter how many I eat, I never get sick of them. While avocado season here is coming to an end and I should be suppressing my avocado addiction in favor of fall flavors like kabocha squash and sweet potatoes, we’re still having some warm days here in Tokyo so I feel justified in continuing to chow down on cool avocado dishes like this salmon avocado yukhoe (“yukke” in Japanese spelling).