Artful, fresh sandwiches with shrimp, egg, and vegetables, perfect for vibrant lunches or light meals.
# Ingredient list:
→ 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 edamame beans, shelled
→ 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 black or white sesame seeds
16 - Salt and pepper, to taste
# Step-by-Step Guide:
01 - Lightly toast bread slices using a toaster and allow to cool on a rack.
02 - Boil eggs in a small saucepan for 8 minutes, transfer to cold water, peel, and slice into rounds.
03 - Combine Japanese mayonnaise, soy sauce, rice vinegar, and toasted sesame oil in a small bowl and blend until smooth.
04 - Evenly spread a thin layer of the mayonnaise mixture over each cooled bread slice using a spreading knife or spoon.
05 - Artfully layer shrimp, egg rounds, cucumber, avocado, radish, carrot, nori strips, pickled ginger if desired, and edamame on each sandwich.
06 - Sprinkle sandwiches with sesame seeds, and season gently with salt and pepper.
07 - Serve immediately, or wrap and pack in a bento box to enjoy later.
