Salmon Avocado Wasabi Smash Tub
Flaked canned salmon smashed with creamy avocado, sharp wasabi, and spring onion served on wholemeal sourdough, a fridge-ready Japanese-inspired pescatarian protein snack you scoop and serve all week.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain and flake 240g canned salmon. Scoop 140g avocado flesh. Finely slice 2 spring onions, shred 1 nori sheet, grate 1 tbsp fresh ginger, chop 1.5 tbsp coriander. Measure all soy sauce, lime juice, zest, wasabi, sesame oil, rice vinegar, salt, and pepper.
Build
In a small bowl, mash avocado flesh with lime juice, zest, wasabi, soy sauce, sesame oil, rice vinegar, salt, and pepper using a fork until mostly smooth with slight texture remaining.
Build 2
Add flaked salmon, spring onions, nori, ginger, and coriander to the avocado mixture. Smash together with a fork until evenly combined but still chunky. Taste and adjust wasabi for heat or lime for brightness.
Finish
Transfer the smash to an airtight container. Scatter 1 tbsp toasted sesame seeds across the top. Press parchment directly onto the surface to slow oxidation. Refrigerate up to 2 days until ready to serve.
Plate
Toast 1 slice wholemeal sourdough or warm 1 wholemeal wrap per serving. Scoop approximately 125g smash onto the bread. Serve with sliced cucumber, edamame, or baby carrots on the side for extra crunch and fiber.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.