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Japanese Style Avocado Egg Salad with Wasabi Mayo
Crafted with ease and taste in mind, this recipe is a great choice.
Prep Time
5 mins
Additional Time
20 mins
Total Time
25 mins
Servings:
3
portions
Calories:
272 kcal
Course:
Side Dish, Salad, Appetizer
Cuisine:
Japanese
Ingredients
- ½ tbsp soy sauce
- 2 tbsp mayonnaise Japanese style
- ½ tsp sesame oil toasted
- 1 pinch sugar
- 1 tsp white sesame seeds
- 1 tsp wasabi paste
- 1 avocado
- 100 g salmon sashimi grade
- 2 egg boiled
- 5 tomatoes mini
- 1 tbsp green onion finely chopped
- 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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 portions
Amount Per Serving
Calories 272
% 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.