Japanese Style Avocado Egg Salad with Wasabi Mayo
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Japanese Style Avocado Egg Salad with Wasabi Mayo
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- ½ tbsp soy sauce
- 2 tbsp Japanese style mayonnaise
- ½ tsp toasted sesame oil
- 1 pinch sugar
- 1 tsp white sesame seeds
- 1 tsp Wasabi paste
- 1 avocado
- 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 style mayonnaise, ½ tsp toasted 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, 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 Information
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Calories
272kcal
(14%)
Carbohydrates
7.6g
(3%)
Protein
12.9g
(26%)
Fat
22.8g
(35%)
Saturated Fat
3.7g
(19%)
Polyunsaturated Fat
4.8g
Cholesterol
147.7mg
(49%)
Sodium
354mg
(15%)
Fiber
3.1g
(12%)
Nutrition Facts
Serving: 3portions
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 7.6g | 3% |
| Protein | 12.9g | 26% |
| Fat | 22.8g | 35% |
| Saturated Fat | 3.7g | 19% |
| Polyunsaturated Fat | 4.8g | 28% |
| Cholesterol | 147.7mg | 49% |
| Sodium | 354mg | 15% |
| Fiber | 3.1g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
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