This post is also available in（こちらの言語版もある）: Japanese
I have a confession to make: I have an avocado addiction. The minute the weather turns warm in the spring, I get a mighty craving and no matter how many I eat, I never get sick of them. While avocado season here is coming to an end and I should be suppressing my avocado addiction in favor of fall flavors like kabocha squash and sweet potatoes, we’re still having some warm days here in Tokyo so I feel justified in continuing to chow down on cool avocado dishes like this salmon avocado yukhoe (“yukke” in Japanese spelling).
Yukhoe is traditionally a Korean dish made from raw beef seasoned with things like soy sauce, sugar, sesame oil, and green onion, but adaptation of the dish can be found in Japan, especially salmon versions. I’ve always been partial to the salmon version, and avocado and salmon go great together, hence this dish was born.
Salmon Avocado Yukhoe
Prep time（準備時間）
Cook time（加熱時間）
Total time（合計時間）
A Japanese twist on a Korean favorite that is perfect for all the avocado lovers and sushi lovers out there. Can be served as a cool summer entree or as an appetizer to be shared with drinks.
Author（投稿者）: Xiomara Entropy (adapted from Cookpad)
Recipe type（レシピカテゴリ）: Appetizer
Cuisine（どこの料理）: Japanese-Korean fusion
Serves（何人分）: 2-4
Ingredients （材料）
- ¼-1/2 white onion
- 100-200g salmon (sushi grade or similar that can be consumed raw)
- 1 avocado
- 1½ Tbsp soy sauce
- 1 tsp sesame oil
- 2 cm of wasabi paste from a tube (add more or less depending on how spicy you want it)
- 1 egg yolk
- Sliced green onions for garnish
- Sesame seeds for garnish
Instructions（作り方）
- Thinly slice onions and submerge them in a bowl of water to make them less pungent. Set aside.
- Mix the soy sauce, wasabi, and sesame oil together.
- Cut the avocado and salmon into bite size pieces and place in the soy sauce mixture.
- Remove onion slices from the water and dry off any excess moisture. Lay the onion slices in the bottom of a dish.
- Place the salmon and avocado on top of the onion and pour any extra soy sauce mixture over all of it.
- Add an egg yolk on top and garnish the whole thing with sesame seeds and green onions to your liking.
Notes（コツ・ポイント・注意点）
For those in Japan: you can just buy pre-sliced sashimi salmon from the sashimi section in your local supermarket. I usually just buy the smallest one available and slice it up smaller if necessary.
For those outside Japan: make sure the salmon and eggs you buy are safe to eat raw. Eggs and fish safe for raw consumption are common in Japan, but may not be overseas so be careful.
For those outside Japan: make sure the salmon and eggs you buy are safe to eat raw. Eggs and fish safe for raw consumption are common in Japan, but may not be overseas so be careful.
Adapted from http://cookpad.com/recipe/2690979
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