Japanese Style Avocado Egg  Salad

sudachirecipes.com

This Japanese twist on avocado egg salad packs a punch with its delicious, creamy wasabi mayo sauce mixed with tender cubes of sashimi-grade salmon, and topped with bonito flakes and green onion. It only takes 5 minutes to prepare and it's ready to eat in just 20 minutes!

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Avocado Egg Salad

Yield

3 servings

Type

salad

Time

25 minutes

Level

Easy

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what you'll need:

Make sauce

Add soy sauce, mayo, sesame oil, sugar, sesame seeds and wasabi paste to a bowl. Mix until combined and add more wasabi to taste.

1

Mix & Chill

Cut the avocado, eggs and salmon into cubes, and half the mini tomatoes. Add them to the bowl and gently mix until covered. Chill in the fridge for 20 minutes.

2

Serve

Divide into serving bowls and sprinkle with bonito flakes and chopped green onion (optional). Enjoy!

3

See the full post for more information plus substitutes and additional ingredient ideas!