Japanese Avocado & Crab Salad

 

Serves two

This is that yummy avocado salad many sushi restaurants serve. Now you can make it at home any time! 

2 ripe avocados, peeled and sliced in cubes

1/4 cup of mayonnaise preferable Kewpie soy from Japan

1 tablespoon of toasted sesame seeds

5-6 crab sticks thawed, squeeze out moisture and shred or substitute 1/3 cup of fresh crab meat

Juice of half a lemon

1/2 teaspoon of Sriracha chili sauce

1 tablespoon of flying fish eggs or capellini roe (available frozen in Asian markets)

Dash of sea salt

2 large martini glasses

2 tablespoons micro-greens or baby pea pod shoots placed at the bottom of each glass

　

　

Dressing

  

 

In a medium size bowl mix mayonnaise,lemon juice,chili sauce, sesame seeds and sea salt and mix well

Add avocado, crab and fish eggs and mix

Spoon mixture into martini glasses, serve chilled

Salads may be topped with sesame seeds, chopped scallion or additional fish eggs before serving

　

　

　

　

 

 

 

 

 

 

  

Tags: crab salad, fish eggs, Japanese avocado salad, Japanese food, salad, soy mayonnaise, sushie