Best Wasabi Aioli Recipes

ASIAN GRILLED TUNA WITH WASABI AIOLI

Steps:

• In small bowl, mix all Wasabi Aioli ingredients. Cover and refrigerate until serving.
• If tuna steaks are large, cut into 8 serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix vegetable oil, soy sauce, brown sugar, sesame oil, gingerroot and garlic. Add tuna; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning once, at least 2 hours but no longer than 4 hours.
• Heat coals or gas grill for direct heat. Remove tuna from marinade; reserve marinade. Cover and grill tuna about 4 inches from medium heat 10 to 15 minutes, brushing 2 to 3 times with marinade and turning once, until tuna flakes easily with fork. Discard any remaining marinade. Sprinkle tuna with sesame seed. Serve with Wasabi Aioli.

AHI TUNA TARTARE WITH WASABI AIOLI

Steps:

• Combine tuna, peanut oil, furikake, and wasabi powder in a bowl. Cover and refrigerate for at least 3 hours.
• Mix water and 1/2 teaspoon wasabi powder together in a medium bowl. Stir in mayonnaise, chives, and lime juice. Cover and refrigerate for at least 3 hours.
• Top tortilla chips with tuna tartare, avocado, and red onion. Drizzle wasabi aioli lightly over the top.

CRISPY FRIED OYSTERS WITH WASABI AIOLI AND ASIAN PEAR AND ENDIVE SALAD

Steps:

• Add the egg yolks and white wine vinegar to a food processor. With the blade running, gradually add the canola oil, little by little, until the mixture is emulsified. Season with kosher salt. If the aioli is too thick, you can thin it out with a little water, 1 tablespoon at a time. Spoon the aioli into a bowl and set aside. Combine the wasabi powder and a little water in a small bowl. Add to the aioli and stir to combine. Season with kosher salt. Transfer to a pastry bag and set aside.
• To another food processor bowl, add the parsley and pulse to combine. Add the coarse sea salt and process until the parsley is fully incorporated with the salt.
• Toss the endives and pear in a small bowl and set aside.
• Set up a deep-fryer with canola oil and preheat to 350 degrees F. Line a plate with a paper towel.
• Combine the panko and crushed wasabi peas together in a bowl. Add the flour to a second bowl and whole eggs to a third; whisk the eggs with a bit of water. Dredge the oysters in the flour first, then egg, and finally the panko-wasabi mixture. Fry the oysters until crispy, 3 to 4 minutes. Transfer to the paper towel and season immediately with kosher salt.
• To plate, add 3 mounds of parsley salt on the bottom of a rectangular plate. Nestle 3 shells into each salt mound. Pipe 1 dollop of wasabi aioli into each shell. Add a small bit of the endive and pear salad. Top each with a fried oyster. Add 1 more dollop of wasabi aioli. Garnish with crushed wasabi peas.

BITE-SIZE WASABI CRAB CAKES & GINGER AIOLI

Steps:

• BITE-SIZE CRAB CAKES:.
• Combine first 8 ingredients in a bowl.
• Gently fold crabmeat into mayonnaise mixture.
• Cover and chill 30 minutes or several hours.
• Stir egg and 1/3 cup panko into crabmeat mixture.
• Shape mixture into 20 (1 1/2-inch) patties.
• Dredge in remaining panko.
• Cook crab cakes, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden.
• Serve with Ginger Aioli.
• GINGER AIOLI:.
• Combine all ingredients in a small bowl.

GINGER TUNA ON RICE CRACKERS WITH WASABI AIOLI

Steps:

• Using a sharp knife, slice the tuna into 1/2-inch strips with the grain, then cut the strips into triangular pieces and place them in a mixing bowl. Puree the ginger with the sliced garlic in the bowl of a food processor. Scrape the sides of the bowl, add the soy sauce, and slowly pour the oil in with the machine running. Drizzle this mixture over the fish and gently toss to cool. Marinate the tuna for a minimum of 4 hours or overnight in the refrigerator. Preheat the oven to 400 degrees. In a bowl, combine the wasabi with a few drops of water, then add the minced garlic and mayonnaise. Add salt and pepper to taste and the green food coloring (if desired) to intensify the color of wasabi. Place the wasabi mayonnaise in a squeeze bottle if available. Remove the tuna from the marinade, place on a greased baking sheet, and bake it for 3 to 4 minutes, until the inside is pink. Or pan-sear in a hot skillet over medium heat for 2 to 3 minutes. Place the pieces of tuna on rice crackers, and top each with a little wasabi aioli. Sprinkle with black sesame seeds and diced red pepper.

CHILLED POACHED SALMON WITH ASIAN SLAW AND WASABI AIOLI

Steps:

• Marinate salmon: Season salmon with salt and pepper and place in a nonreactive container. Combine sake, shallot, garlic, sesame seed, and cilantro and pour over fish. Cover and marinate for 2 hours in the refrigerator.
• Make Asian slaw: Combine cabbage, seaweed, bean sprouts, bamboo shoots, leeks, lime juice, and orange juice in a nonreactive bowl and season with black pepper. Cover and refrigerate for 1 hour.
• Prepare wasabi aioli by combining mayonnaise, wasabi powder, garlic powder, and lime juice and chill.
• Heat sesame oil over low heat and poach salmon fillets until fish is just opaque. Drain on paper towels and bring to room temperature.
• Arrange a bed of Asian slaw on serving plate, top with poached salmon and spoon a quenelle of wasabi aioli on fish.

WASABI AIOLI

Steps:

• Stir all ingredients together and serve.

SEARED HAWAIIAN AHI WITH PINEAPPLE RELISH, CRISPY NORI CAKES, TAT SOI AND WASABI AIOLI

Steps:

• Tuna: Heat oil in skillet on stovetop. When the oil is very hot, place tuna in pan and sear for 1 minute on each side leaving the tuna very rare and pink in the center.
• Rice Cakes: Steam rice in a rice cooker according to manufacturers instructions. Place rice in a large mixing bowl and add salt, mirin, nori, and rice wine vinegar. Place the rice on a sheet pan lined with plastic wrap. With damp hands press the rice into the pan. Cover the rice with plastic wrap and continue to press the rice until you have an even thickness of rice on the sheet pan. Cut the rice into 3 by 3-inch squares. Pan-fry the rice cakes until golden brown on both sides over medium heat on stovetop. Each side should take between 2 and 3 minutes to brown.
• Place the salad on each of 4 plates so that it covers the inner plate. Place the fried rice cake in the center of the plate. Smear some wasabi aioli on the cake and add some ginger. Place the sliced tuna on the cake and drizzle the tuna with wasabi aioli, pineapple relish, and sprouts. Garnish with cilantro sprig.
• Optional: Serve salad with sweet potato shoestrings found at specialty markets. Scatter shoestrings over the salad.
• Slice pineapple lengthwise into 1/4-inch thick pieces. Discard pineapple core. Brush both sides of each piece of pineapple lightly with oil and grill both sides. Dice pineapple into 1/4-inch pieces and mix with red bell pepper, ginger, soy sauce, rice wine vinegar and black pepper.
• Mix mayonnaise, wasabi paste, garlic and water in a bowl until smooth.

TEMPURA SHRIMP MAKI ROLL WITH SAMBAL AIOLI AND WASABI TOBBIKO

Steps:

• For the sushi rice: Wash the rice several times until the water runs clear. Cover the rice with cold water and soak for 20 minutes. Drain and place the rice in a rice cooker. Add 3-3/4 cups water. Cover and cook until the water is absorbed. While the rice is cooking, combine the rice wine vinegar, mirin and sugar in a small saucepan and cook over low heat until the sugar is dissolved. Remove from the heat. When the rice is cooked, remove from the cooker and place in a large wooden bowl. Using a rubber spatula, fold in the vinegar and sugar mixture. When the vinegar mixture is folded in, cover the bowl with a damp towel and let rest for 30 minutes.
• For the sambal aioli: In the bowl of a food processor or blender, combine the lemon juice, sambal, garlic and egg yolks and process until combined. With the processor running, slowly drizzle in the canola oil to create an emulsion. If the aioli needs to be thinned out after all of the oil has been added, thin with a little water or lemon juice. Season with salt and pepper.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
• To make the Tempura Shrimp Maki Roll: Preheat a fryer to 360 degrees F. In a large bowl, combine the rice flour, all-purpose flour and salt. Add the club soda until the consistency of pancake batter is achieved. Butterfly the shrimp by slicing lengthwise down the back. Dip the shrimp in the tempura batter and then place in the fryer and fry until golden brown, about 3 minutes. Remove from the oil to a paper towel-lined plate.
• On a sushi mat, lay down 1 piece of the nori, shiny side down. Spread the sushi rice on one half of the nori, about 1/4-inch thick. Spread about 1 tablespoon of the sambal aioli over the rice. In the center of the rice, lay down 1/4 cup of the cucumber and a few strip of red bell pepper in a line that reaches from one side of the nori to the other. Top the cucumber with 3 pieces of the tempura shrimp. Sprinkle 1/4 cup of the wasabi tobbiko over the shrimp. Roll the sushi up, using the sushi mat. To seal the roll, use a little water along the edge of the nori. Cut the roll into 6 pieces. Repeat this procedure 3 more times to create 4 rolls.

GINGER PORK WITH WASABI AIOLI

Steps:

• Heat gas or charcoal grill. In small bowl, mix ginger, salt and pepper. Brush pork with oil; rub and press ginger mixture on all sides of pork.
• Place pork on grill over medium heat. Cover grill; cook 17 to 20 minutes, turning several times, until meat thermometer inserted in center reads 145°F. Remove from grill. Cover; let stand 3 minutes before slicing.
• Meanwhile, in small bowl, mix aioli ingredients. Cut pork into thin slices; serve with aioli.

PINEAPPLE WASABI AIOLI

Steps:

• Mix together it together mayo, sour cream, soy and wasabi.
• Add pineapple juice after it has cooled to room temperature.
• Refrigerate at least 3 hours.
• This is best when made the day before in order to let all the flavors marry and have a good chill.

WASABI AND LIME AIOLI

Steps:

• Mix everything together well.

SEARED TUNA WITH WASABI-AVOCADO AIOLI RECIPE

Steps:

• Combine first 5 ingredients and 1/8 tsp. salt in a blender. Process until smooth. Set aside. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish with 1/8 tsp salt and pepper. Cook fish 2 to 3 minutes on each side or to desired degree of doneness. Serve immediately with avocado aioli. In lieu of the skillet cooking, you can also prepare the tuna on the grill.

ASIAN GRILLED TUNA WITH WASABI AIOLI

Steps:

• In small bowl, mix all Wasabi Aioli ingredients. Cover and refrigerate until serving.
• If tuna steaks are large, cut into 8 serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix vegetable oil, soy sauce, brown sugar, sesame oil, gingerroot and garlic. Add tuna; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning once, at least 2 hours but no longer than 4 hours.
• Heat coals or gas grill for direct heat. Remove tuna from marinade; reserve marinade. Cover and grill tuna about 4 inches from medium heat 10 to 15 minutes, brushing 2 to 3 times with marinade and turning once, until tuna flakes easily with fork. Discard any remaining marinade. Sprinkle tuna with sesame seed. Serve with Wasabi Aioli.

OYSTERS TEMPURA WITH WASABI AIOLI

Steps:

• Mix together the flour, cornmeal, spices, salt and pepper in a bowl.
• In a separate bowl, whisk together the eggs, milk and Tabasco.
• Dredge the oysters in the liquid, shake off excess, then dredge in flour mixture.
• Heat oil in a deep fryer to 375 degrees.
• Fry oysters, 10 at a time (to keep the oil from cooling too rapidly) until puffy and golden brown, about 2 minutes.
• Remove with a slotted spoon, drain well on paper towels, and salt to taste.
• Meanwhile, while oysters are cooking, make the wasabi aioli.
• Mix together the Hellman's mayonnaise, 2 cloves crushed garlic and wasabi to taste.
• Arrange cooked oysters on a serving plate with a bowl of the aioli and stand by for raves.

BLACK & WHITE ENCRUSTED TUNA WITH WASABI AIOLI

Steps:

• Mix sesame oil, soy sauce, garlic powder and ginger in small bowl. Place tuna in a large, resealable plastic bag or glass dish. Add marinade, turn to coat well. Refrigerate 30 mins. Mix sesame seeds, black pepper, and salt on a large plate. Remove tuna from marinade. Discard marinade. Coat tuna on both sides with sesame seed mixture, pressing firmly. Heat large nonstick skillet on medium heat. Add tuna, cook 3 to 4 minutes per side or until desired doneness. Slice tuna and serve with Wasabi Aioli. Wasabi Aioli: Mix 1/2 c mayonnaise, 2 tsp wasabi powder, 1 tsp soy soauce, 1 tsp rice vinegar and 1/4 tsp ground ginger until well blended. Cover. Refrigerate until ready to serve. Makes 1/2 c.

WASABI AIOLI SAUCE STEVE RAICHLEN

Steps:

• 1. Place the wasabi in a nonreactive mixing bowl. Add 1 tablespoon of cold water and stir to form a thick paste. Let sit for 5 minutes. 2. Add the mayonnaise, sour cream, lemon juice, and soy sauce, and whisk to mix. The mixture should be thick but pourable. If necessary, thin with a little more water. The Wasabi Cream Sauce tastes best when it is freshly made.

BLACK SESAME AHI TUNA W/ WASABI CITRUS AIOLI

Steps:

• Cut tuna into quarters lengthwise. Pour sesame oil over tuna; turn to coat evenly. Refrigerate 30 minutes. Mix black sesame seed, pepper, and salt on large plate. Coat tune with black sesame seed mixture, pressing firmly so mixture adheres to the tuna Heat olive oil in large skillet onhigh heat. Add tuna; sear 2 minutes per side. Remove from skillet; set aside to cool Slice tuna into 1/8 inch slices. Place 1 slice of tuna on each cucumber slice. Top each with a small dollop of wasabi citrus aioli.

BLACK AND WHITE ENCRUSTED TUNA WITH WASABI AIOLI RECIPE

Steps:

• Mix sesame oil, soy sauce, garlic powder and ginger in small bowl. Place tuna in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes.
• For the Wasabi Aioli, mix all ingredients in a medium bowl until well blended. Cover.
• Mix sesame seeds, black pepper and salt on large plate. Remove tuna from marinade. Discard any remaining marinade. Coat tuna steaks on both sides with sesame seed mixture, pressing firmly so the mixture adheres to the tuna.
• Heat large nonstick skillet on medium heat. Add tuna; cook 4 minutes on each side or until desired doneness. Slice tuna and serve with Wasabi Aioli.