Japanese Rice Salad with Avocado & Tea Eggs


Japanese Rice Salad with Avocado & Tea Eggs
With avocado, pea tendrils and baby purple shiso, this vegetarian dish is packed with health benefits like antioxidants and vitamin C, and will add colour, flair and vibrancy to your table.


Serves 4



  • 1 cup sushi rice, rinsed
  • 2 tbsp white miso
  • 1 tbsp rice wine vinegar
  • 1 tbsp avocado oil
  • 4 small avocado, cut into wedges
  • Pea tendrils, to serve
  • Baby purple shiso, to serve
  • Furikake and store-bought Japanese pickles, to serve (optional)

For the tea eggs:

  • 2 tbsp loose black tea leaves
  • ¼ cup mirin
  • ¼ cup dark soy
  • 4 eggs at room temperature



  1. To make the tea eggs, combine the tea, mirin and soy in a small saucepan with ½ cup water and place over medium heat. Bring to the boil and simmer for 2 minutes. Meanwhile, cook the eggs in boiling water for 6 minutes (for soft boiled).
  2. Remove and refresh in cold water. Gently roll the eggs on a flat surface to crack the shells. Place in a container, pour over the tea mixture and refrigerate for 2 hours.
  3. Place the rice in a medium saucepan with 1½ cups of water. Place over medium heat and bring to the boil, stirring occasionally. Reduce the heat to low, cover with a lid and cook for 12 minutes. Remove from the heat and stand, covered with a lid, for 5 minutes. Fluff with a fork and divide between bowls.
  4. Combine the miso, vinegar, avocado oil and 2 tbsp of the tea marinating liquid in a small bowl and whisk to combine. Place the avocado on top of the rice. Spoon over the marinating liquid and serve with eggs, pea tendrils, purple shiso leaves, furikake and Japanese pickles.


Smart Tip:

Avocados are favoured for their buttery texture and their mild, nut-like flavour. High in potassium and vitamin C, avocados are also known for their ‘healthy fat’ content.


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