Open-face sandwiches packed with shrimp, eggs, veggies, and tangy Japanese mayo. Flavorful and fresh for lunch.
# The Ingredients You'll Need:
→ Bread
01 - 4 slices Japanese milk bread or soft white sandwich bread
→ Protein
02 - 3.5 ounces cooked shrimp, peeled and deveined
03 - 2 large eggs
→ Vegetables
04 - 1/2 small cucumber, thinly sliced
05 - 1/2 avocado, sliced
06 - 4 small radishes, thinly sliced
07 - 1 small carrot, julienned
08 - 2 sheets nori, cut into strips
09 - 1 tablespoon pickled ginger, optional
10 - 1 tablespoon shelled edamame beans
→ Spreads & Seasoning
11 - 2 tablespoons Japanese mayonnaise
12 - 1 teaspoon soy sauce
13 - 1 teaspoon rice vinegar
14 - 1/2 teaspoon toasted sesame oil
15 - 1 teaspoon sesame seeds, black or white
16 - Salt and pepper, to taste
# Step-by-Step Instructions:
01 - Lightly toast bread slices until just golden. Allow to cool to prevent wilting of toppings.
02 - Place eggs in a small saucepan, cover with water, and bring to a boil. Simmer for 8 minutes, transfer eggs to ice water, peel, and slice into rounds.
03 - In a bowl, combine mayonnaise, soy sauce, rice vinegar, and toasted sesame oil. Stir until smooth.
04 - Spread a thin layer of the prepared mayonnaise mixture over each cooled bread slice.
05 - Artfully layer the shrimp, egg slices, cucumber, avocado, radish, carrot, nori strips, pickled ginger, and edamame over the prepared bread.
06 - Sprinkle with sesame seeds and season lightly with salt and pepper.
07 - Serve open-face sandwiches immediately or pack securely in a bento box for later consumption.
