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
- 2 boiled eggs hard boiled works best, about 10 minutes of boiling
- 1 avocado ripe yet firm
- 100 g sashimi grade salmon or cold-smoked salmon, then cut soy sauce a little
- 1 tbsp finely chopped green onions optional
- 1 tbsp bonito flakes (katsuobushi) optional
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.
- Halve 5 mini tomatoes and 2 boiled eggs. Scoop out the yolks and then cut the whites into cubes. Cube 100 g sashimi grade salmon and 1 avocado, then add everything to the bowl with the sauce. 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!
Notes
Cube the avocado last, never first: Cut avocado browns in 90 seconds from polyphenol oxidase exposure. Whisk the dressing first, cube the avocado last, fold once.
Smoked salmon swap, cut soy by ¼ tsp: If your grocer has no sashimi-grade fish, cold-smoked salmon (silky deli kind, not dry hot-smoked) works. It is already cured-salty, so cut the ½ tbsp soy sauce by ¼ tsp.
Toasted sesame oil only, not untoasted: Untoasted sesame oil is neutral and gives a different aroma.
Eat the dressed salad the same day: Sashimi-grade salmon shortens the safe holding window to same-day only, not the 24-hour avocado-only outer limit. Plan for fresh-mixed, not next-day. Skip the make-ahead on this one.
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