Japanese Avocado Salad Recipe With Wasabi Mayo & Salmon

Name: Japanese Avocado Salad Recipe With Wasabi Mayo & Salmon
Total time: 25 min
Ingredients: 2 tbsp Japanese mayonnaise; ½ tbsp Soy sauce; 1 tsp Sesame seed, toasted; 1 tsp Wasabi paste; ½ tsp Toasted sesame oil; 1 pinch Sugar; 5 Tomato; 2 Egg; 1 Avocado; 100 g Salmon; 1 tbsp Scallion, finely chopped; 1 tbsp Bonito flake, flakes

By Sudachi · 25 min

Ingredients

Japanese mayonnaise2 tbsp
Soy sauce½ tbsp
Sesame seed · toasted1 tsp
Wasabi paste1 tsp
Toasted sesame oil½ tsp
Sugar1 pinch
Tomato5
Egg2
Avocado1
Salmon100 g
Scallion · finely chopped1 tbsp
Bonito flake · flakes1 tbsp

Instructions

In a large mixing bowl, whisk together the Japanese mayonnaise, koikuchi soy sauce, toasted white sesame seeds, wasabi paste, toasted sesame oil and sugar until combined.
Halve the mini tomatoes and the boiled eggs. Scoop out the yolks, then cut the egg whites into cubes.
Cube the salmon and the avocado, add everything to the bowl with the sauce, and mix gently until evenly coated.
Chill in the fridge for at least 20 minutes.
Spoon into serving bowls and sprinkle with the chopped green onions and bonito flakes, if using.

Summarized from Sudachi's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Egg Tomato Scallion Avocado Salmon Bonito flake

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app