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.
Add the soy sauce, mayonnaise, sesame oil, sugar, white sesame seeds, and wasabi paste to a bowl and mix until smooth and well combined. You can taste test here and add a little more wasabi if you like it extra hot!
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 Measurements
How to Store
This Japanese-style avocado salad is made with raw salmon, so be sure to eat it by the end of the day, even if you refrigerate it.
Storage summary
Room temperature – Not recommended.
Refrigerated – Within 24 hours.
Frozen – Not recommended.
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
- ½ tbsp soy sauce
- 2 tbsp Japanese style mayonnaise
- ½ tsp toasted sesame oil
- 1 pinch sugar
- 1 tsp white sesame seeds
- 1 tsp wasabi paste
- 1 avocado
- 100 g sashimi grade salmon
- 2 boiled egg
- 5 mini tomatoes
- 1 tbsp finely chopped green onions
- 1 tbsp bonito flakes (katsuobushi) optional
Instructions
- Add ½ tbsp soy sauce, 2 tbsp Japanese style mayonnaise, ½ tsp toasted sesame oil, 1 pinch sugar, 1 tsp white sesame seeds and 1 tsp wasabi paste to a mixing bowl and whisk until the ingredients are combined.
- Half 5 mini tomatoes and cut 1 avocado, 100 g sashimi grade salmon and 2 boiled egg into cubes. Add them to the sauce and gently mix until everything is evenly coated.For the best results, chill in the fridge for at least 20 minutes before serving.
- Serve in a bowl and sprinkle with 1 tbsp finely chopped green onions and 1 tbsp bonito flakes (optional).
- Enjoy!
This is outrageously good.
Thank you so much!