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–+ servings

Japanese Style Avocado Egg Salad with Wasabi Mayo

Prep Time5 minutes
Chilling Time20 minutes
Total Time25 minutes
Author Yuto Omura
Servings 3 portions

Ingredients 
 

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.
    mixing sauce in a steel bowl to make Japanese-style avocado salad
  • 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.
    Mixing avocado, boiled egg, tomato and sashimi-grade salmon with sauce to make avocado salad
  • Transfer to serving bowls and sprinkle with 1 tbsp finely chopped green onions and 1 tbsp bonito flakes (katsuobushi) (optional).
    Japanese-style avocado salad topped with bonito flakes and green onions
  • Enjoy!

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.