Japanese Avocado Salad with Cucumber is a dish that highlights one of the most popular ways to enjoy avocados in Japan. The salty, spicy flavor of wasabi soy sauce pairs beautifully with the creamy richness of avocado.
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What is Japanese Avocado Salad?
Japanese Avocado Salad is a dish made with diced avocados and other vegetables or ingredients, all tossed with wasabi soy sauce. In Japan, it is common to enjoy avocado with wasabi soy sauce—one of the most popular ways to eat avocado, thanks to its excellent flavor combination.
While salads typically involve a dressing, this dish doesn't require one. Avocados naturally contain a lot of oil, so simply tossing them with a mixture of soy sauce and wasabi makes the salad delicious.
For added texture, the recipe includes cucumber along with avocado. Try this classic Japanese way of enjoying avocado—it is sure to exceed your expectations.
Avocados in Japanese cooking
Some of you might not be very familiar with the use of avocado in Japanese cuisine. Indeed, avocados are not native to Japan, and about 99% of them are still imported. However, that doesn't mean avocados are uncommon in Japan. They are actually quite popular and can be found in almost every grocery store across the country.
Due to their popularity, avocados are incorporated into various dishes both at home and in restaurants throughout Japan. When eaten on their own or in salads, however, they are almost always served with wasabi soy sauce. Mayonnaise and regular soy sauce are also commonly used as seasonings, but other condiments are not as widely used.
What makes avocado and wasabi soy sauce a Japanese favorite?
So, why is wasabi soy sauce used when eating avocado in Japan? There is a reason behind it.
To begin with, wasabi soy sauce—a mixture of soy sauce and wasabi—is commonly used in Japanese households as a condiment for sushi and sashimi (raw fish). Avocado is rich in oil, like the fatty fish used in sushi, and when paired with soy sauce and wasabi, it evokes a flavor and texture reminiscent of otoro (fatty tuna) for many Japanese people. Since otoro is one of the most popular sushi toppings in Japan, this combination has naturally gained popularity. This is why wasabi soy sauce is often used with avocado, and why you will find avocado in some sushi creations at restaurants.
If you are not fond of wasabi, that’s totally fine. Simply using soy sauce is delicious enough—so be sure to try this Japanese way of enjoying avocado with this recipe.
Ingredient ideas
You can incorporate a variety of ingredients into Japanese avocado salad.
In this recipe, I used cucumber to add texture, but in Japan, it is also common to pair avocado with mild onions, tomatoes, tofu, or kanikama (imitation crab sticks). Basically, any ingredient works well as long as it doesn't overpower the flavor of the avocado. Once you have tried this recipe as is, feel free to experiment with your favorite ingredients.
📋Step-by-step recipe
Ingredients
- 1 avocado
- 2 Japanese cucumbers or Persian cucumbers (If using Persian cucumbers, increase the quantity by about 1.5 times, as they are smaller.)
- ¼ tsp salt (for the cucumbers)
- 1 Tbsp soy sauce
- 1 tsp wasabi paste
Instructions
🕒 Total: 10 mins
Step 1
Remove the skin and pit from the avocado, then cut it into bite-sized pieces.
Step 2
Slice the cucumber into thin rounds. Sprinkle salt over the slices and gently rub them. Spread the slices out as much as possible to avoid overlapping, and let them sit for about 5 minutes. Then, gently squeeze out any excess moisture by hand.
Step 3
In a bowl, mix soy sauce and wasabi until well combined. Then, add the avocado and cucumber, and toss everything together.
To store
You can store it in the refrigerator for up to 2 days.
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
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Recipe card
Japanese Avocado Salad with Cucumber
Ingredients
- 1 avocado
- 2 Japanese cucumbers or Persian cucumbers (If using Persian cucumbers, increase the quantity by about 1.5 times, as they are smaller.)
- ¼ tsp salt (for the cucumbers)
- 1 Tbsp soy sauce
- 1 tsp wasabi paste
Instructions
- Remove the skin and pit from the avocado, then cut it into bite-sized pieces.
- Slice the cucumber into thin rounds. Sprinkle salt over the slices and gently rub them. Spread the slices out as much as possible to avoid overlapping, and let them sit for about 5 minutes. Then, gently squeeze out any excess moisture by hand.
- In a bowl, mix soy sauce and wasabi until well combined. Then, add the avocado and cucumber, and toss everything together.
Notes
- You can store it in the refrigerator for up to 2 days.
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