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
- 1 avocado ripe yet firm
- 2 boiled eggs hard‑boiled
- 100 g sashimi grade salmon
- 1 tbsp finely chopped green onions
- 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.
- 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.
- Transfer to serving bowls and sprinkle with 1 tbsp finely chopped green onions and 1 tbsp bonito flakes (katsuobushi) (optional).
- Enjoy!
Notes
The sashimi-grade salmon can be substituted with smoked salmon. If you decide to use smoked salmon, reduce the soy sauce.
One of my readers tried this recipe with more accessible alternatives to sashimi-grade salmon and had great success! She reported that smoked salmon, canned salmon, canned tuna, and even salmon flakes all worked well.
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.
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