A 5-minute recipe that’s easy and delicious: Japanese Avocado Salad! The simple dressing is made with soy sauce, mirin, and a dash of Wasabi. The flavor is equal parts savory, spicy, and sweet — a perfect balance to the creamy avocado. As a final touch, shredded nori adds subtle umami flavor. A fantastic side dish that tastes great with everything and is also gluten-free, dairy-free, and vegan!

this recipe

What is Japanese Avocado Salad?

Japanese Avocado Salad is an easy side dish made with simple ingredients: avocado, a Japanese-style dressing, and shredded nori. Light and fresh, it’s a great way to enjoy ripe avocados. A 5-minute recipe that’s mixed in one bowl!

The main ingredient is avocado. Creamy and buttery, it pairs surprisingly well with Japanese flavors like soy sauce, mirin, wasabi, and nori.

Make one serving, as the recipe is written. Or multiply for a family meal or larger crowd. A great side salad for grilled meats and cold noodle dishes. For best results, eat immediately!

As a bonus, this easy recipe and simple salad is extremely versatile. Make sure to check out the many variations I’ve included below. They all complement the fresh flavors of creamy avocado.

Ingredients

• Avocado. Choose a ripe avocado with no bruises. Avocado are creamy and nutrient-dense; they are full of fiber and healthy fats.
• Wasabi. A spicy Japanese condiment that is bright green and served with sushi and sashimi. The flavor is similar to horseradish and hot mustard. Look for wasabi in tubes at the Asian grocery store.
• Soy Sauce. Adds salty umami richness.
• Mirin. Sweet cooking wine. Adds sweetness and aroma. In Japanese, it is called Mirin. In Korean, it is called Mirim.
• Nori. An edible seaweed that’s pressed into a thin, crisp sheet. Japanese Nori is unseasoned. Korean Gim can also be used, but adjust accordingly because it is seasoned.

How to make Easy Avocado Salad with Wasabi + Nori

1. Make dressing. In a medium bowl, add the soy sauce, mirin, and wasabi. Using a spoon, mix until well combined and there are no lumps. Use the back of the spoon to mash the wasabi until it’s smooth.
2. Add avocado. Dice a ripe avocado into 1-inch chunks. Add directly to the dressing. Mix gently with a spoon.
3. Shred nori. Crumble the nori into small pieces with your hands. Sprinkle all over the avocado. Mix gently, once again.
4. Serve. Serve immediately. Enjoy!

PRO Tips

• Adjust the dressing to the size of the avocado. The dressing amount can vary, depending on the size of the avocado. Taste and adjust as you go. In general, I suggest 1 tsp soy sauce + 1 tsp mirin for a small avocado. Or 2 tsp soy sauce + 2 tsp mirin for a large avocado.
• Keep the ratio of soy sauce to mirin 1:1. Remember, the dressing calls for equal parts soy sauce and mirin. Feel free to multiply the amounts to make a larger amount of Japanese Avocado Salad.
• Adjust the spice level. Add as much or as little wasabi as you like.
• Use ripe avocados. The best flavor and texture comes from ripe, perfect avocados. Look for medium-firm avocados that give slightly when pressed.

Serve with

Japanese-style Avocado Salad is a fantastic side dish that tastes great with a number of dishes. Some of my favorite ways to enjoy it:

• Rice. Tastes good with steamed white rice.
• Cooked salmon. Any cooked salmon pairs well with the creamy avocado. Tastes great with simple sauteed salmon with salt and black pepper. Or, serve with Miso Salmon or Spicy Sambal Oelek Salmon.
• Sashimi. Serve with raw sashimi, like raw tuna or raw salmon. A classic pairing.
• Soft Silken Tofu. Taste great piled on top of a block of soft silken tofu. The jiggly texture and neutral flavor of the tofu complement the avocado well.
• Canned Tuna. Choose a good canned tuna packed in oil. I recommend Dongwon Korean canned tuna or Italian canned tuna. Drain the tuna and drizzle with Kewpie mayonnaise. Then top with the avocado salad.
• Soba noodles. Nutty buckwheat noodles are a nice contrast to the creamy texture of the avocado. Serve with Perilla Soba Noodles or Spicy Soba Noodle Salad.

Variations

• Add sesame oil + sesame seeds. For more savory flavor and nutty aroma.
• Add crunchy cucumbers. Add sliced, crisp cucumbers to make a salad. Use Persian cucumber or mini cucumber to prevent a soggy salad.
• Add tomatoes and red onion. Adds a tangy burst of sweetness. Choose seasonal and ripe cherry tomatoes (or grape tomatoes) for best flavor.
• Swap the soy sauce with Ponzu. Japanese Ponzu is a citrus-based soy sauce. Adds freshness and fragrance.
• Add rice vinegar. For more tangy flavor. Add 1 tsp rice vinegar to the dressing. Adds a sparkle.

FAQ

More easy Japanese recipes

• Japanese Butadon
• Curry Udon Noodles
• Japanese Coffee Jello