Featured Comment:
“This is outrageously good.”
– Patrick
What is Japanese Avocado Salad?
To tell you the truth, there is no official dish called “Japanese avocado salad,” at least in Japan.
Instead, it’s a salad made with fresh, cubed avocado mixed with Japanese condiments, ingredients, and flavors. When a dish has Japanese influence, we often call it “wafu” which means “Japanese style.”
Recently, avocados gained popularity in Japan, transitioning from trendy cafes to regular supermarket shelves. The Ministry of Finance reports avocado imports rose from 44,552 tons in 2010 to 79,559 tons in 2020.
My recipe is inspired by Japanese potato salad but uses more typical and peculiar Japanese condiments and toppings.
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Japanese-style Avocado Egg Salad at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
If you prefer to watch the process in action, check out my YouTube video of this Avocado Salad recipe for a complete visual walkthrough!
Add soy sauce, Japanese mayonnaise, toasted sesame oil, sugar, white sesame seeds, and wasabi paste to a bowl and whisk until the mixture is smooth and well combined.
Give it a quick taste—if you’re craving extra heat, swirl in another dab of wasabi now while it blends in evenly.
Balancing the salty kick of soy sauce with just a touch of sugar lets the natural sweetness of ripe avocado shine. The oil in mayonnaise also disperses wasabi’s heat more gently, so the spice lingers without overwhelming your palate.
Cube the avocado, eggs, and salmon and place them in the bowl. Add halved mini tomatoes and mix gently until all the ingredients are evenly covered.
Be careful not to mix too roughly since this can cause the avocado and eggs to break and become mushy.
Once coated, cover the bowl and store in the fridge for 20 minutes to allow the flavors to develop.
Divide into serving bowls and top with bonito flakes and chopped green onion (optional). Enjoy!
Jump to Full Recipe MeasurementsEssential Tips & Tricks
- Use sashimi‑grade salmon.
- Dice avocado, egg, and salmon into similar bite‑size cubes so everything coats evenly.
- Chill the salad for about 20 minutes to let flavors meld, but eat it the same day since it contains raw fish.
- Keep raw fish and ready‑to‑eat items on separate boards.
- Taste the dressing before mixing and adjust the wasabi for your preferred level of heat.
- Serve immediately after garnishing with bonito flakes and green onion so they stay crisp and aromatic.
With these simple tips in mind, you’re set for success every time you make this recipe.
Storage Guide
This Japanese-style avocado salad is made with raw salmon, so be sure to keep it refrigerated and eat it by the end of the day.
Storage summary
Room temperature – Not recommended.
Refrigerated – Within 24 hours.
Frozen – Not recommended.
Serving Suggestions
FAQ
Here are answers to frequently asked questions I have received across all platforms, including here, YouTube, Instagram, and Pinterest. If you have any questions, feel free to send them to me anytime! It will be a big help for everyone in this community!
I don’t think tofu would be the best substitute unless you pan-fry or oven-bake it until it’s really crispy, so it doesn’t crumble in the sauce. A good alternative could be imitation crab or something similar that’s already ready to eat.
I hope you enjoy this Japanese-style avocado egg salad recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Japanese Salad Recipes
- Japanese Potato Salad (Izakaya Style)
- Japanese Chicken Salad (with Homemade Dressing)
- Wakame Salad (Japanese Seaweed Salad)
- Sashimi Salad (with Homemade Japanese Wafu Dressing)
Want more inspiration? Explore my Japanese Salad Roundup Post for a carefully selected collection of tasty recipe ideas to spark your next meal!
Japanese Style Avocado Egg Salad with Wasabi Mayo
Ingredients
- 2 tbsp Japanese mayonnaise
- ½ tbsp Japanese soy sauce (koikuchi shoyu)
- 1 tsp toasted white sesame seeds
- 1 tsp wasabi paste adjust heat to your preference
- ½ tsp toasted sesame oil
- 1 pinch sugar
- 5 mini tomatoes cherry or grape
- 1 avocado ripe yet firm
- 2 boiled eggs hard‑boiled
- 100 g sashimi grade salmon
- 1 tbsp finely chopped green onions
- 1 tbsp bonito flakes (katsuobushi) optional
My recommended brands of ingredients and seasonings can be found in my Japanese pantry guide.
Can’t find certain Japanese ingredients? See my substitution guide here.
Instructions
- Take a large mixing bowl and add 2 tbsp Japanese mayonnaise, ½ tbsp Japanese soy sauce (koikuchi shoyu), 1 tsp toasted white sesame seeds, 1 tsp wasabi paste, ½ tsp toasted sesame oil, and 1 pinch sugar. Whisk until everything is combined.
- Half 5 mini tomatoes and cube 1 avocado, and 100 g sashimi grade salmon2 boiled eggs Scoop out the yolks of 2 boiled eggs, then cut the whites into cubes. Add everything to the sauce and mix gently until all of the ingredients are evenly coated.For best results, chill in the fridge for at least 20 minutes before serving.
- Transfer to serving bowls and sprinkle with 1 tbsp finely chopped green onions and 1 tbsp bonito flakes (katsuobushi) (optional).
- Enjoy!
Video
Notes
- The sashimi-grade salmon can be substituted with smoked salmon. If you decide to use smoked salmon, reduce the soy sauce.
- Dice avocado, egg, and salmon into equal‑size cubes for even coating and texture.
- Taste the dressing first and adjust the wasabi for your preferred heat level.
- Store in the fridge and consume within 24 hours.
- Serving ideas: Multigrain rice, Clam miso soup, Japanese fried chicken, Smashed cucumber salad.
This is outrageously good.
Thank you so much!
Very good thanks
Thank you, BJA!