Japanese Style Avocado Egg Salad with Wasabi Mayo
https://sudachirecipes.comThis 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!
Ingredients
- ½ tbsp soy sauce
- 2 tbsp Japanese mayonnaise
- ½ tsp sesame oil
- 1 pinch sugar
- 1 tsp white sesame seeds
- 1 tsp wasabi paste
- 1 avocado(s)
- 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 mayonnaise, ½ tsp 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(s), 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!
Notes
The sashimi grade salmon can be substituted with smoked salmon.
If you decide to use smoked salmon, reduce the soy sauce.
Store in the fridge and consume within 24 hours.
Nutrition
Calories: 272kcal | Carbohydrates: 7.6g | Protein: 12.9g | Fat: 22.8g | Saturated Fat: 3.7g | Polyunsaturated Fat: 4.8g | Cholesterol: 147.7mg | Sodium: 354mg | Fiber: 3.1g