WASABI AIOLI SAUCE
Steps:
- Combine all ingredients in a small mixing bowl, whisk well.
- Chill for 30 minutes before serving.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 1529 kcal, Carbohydrate 2 g, Protein 3 g, Fat 168 g, SaturatedFat 26 g, Cholesterol 94 mg, Sodium 1758 mg, Sugar 4 g, ServingSize 1 serving
WASABI MAYONNAISE SAUCE
A nice simple sauce that's great on salmon. (It only has 3 ingredients to!)
Provided by CHEFJR
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 3
Steps:
- In a small bowl, mix wasabi powder and water to form a paste. Let sit for 1 minute, then add mayonnaise.
Nutrition Facts : Calories 44.7 calories, Carbohydrate 3 g, Cholesterol 2.9 mg, Fat 3.7 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 0.5 g, Sodium 80.1 mg, Sugar 0.7 g
SOY WASABI MAYONNAISE
Steps:
- In a medium bowl mix the mayonnaise, lime juice, soy sauce, wasabi paste and ginger, until well combined.
WASABI MAYONNAISE
Making wasabi mayonnaise is a simple way to add an extra kick of flavor to burgers and sandwiches. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Egg Recipes
Yield Makes enough for 6 burgers
Number Of Ingredients 9
Steps:
- In the bowl of a small food processor, combine egg, vinegar, lemon juice, lime juice, ginger, wasabi, and soy sauce; pulse to combine. With food processor running, slowly drizzle in canola oil until mixture is emulsified. Season with salt.
SESAME SALMON WITH WASABI MAYO
I created this recipe to mimic the flavors of sushi. It's remarkably simple and turns out well every time. -Carolyn Ketchum, Wakefield, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Drizzle butter and 2 tablespoons oil into a 13x9-in. baking dish; tilt to coat bottom. Place salmon in dish; brush with remaining oil and sprinkle with salt and pepper., Bake, uncovered, at 425° until fish just begins to flake easily with a fork, 18-22 minutes. Meanwhile, combine the mayonnaise, lemon juice and wasabi. Sprinkle salmon with onions and sesame seeds. Serve with sauce.
Nutrition Facts : Calories 439 calories, Fat 36g fat (8g saturated fat), Cholesterol 90mg cholesterol, Sodium 302mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein.
SUSHI CAKE
Serve this sushi cake as a precursor to a light Asian-style meal, or alone with hot or cold sake. Since no raw fish is used -- only cooked shrimp and lump crabmeat -- the cake can be made ahead of time and chilled until ready to serve.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together vinegar, salt, and sugar; set aside. Place the water and rice in a large saucepan; bring to a boil over high heat. Reduce heat to low; simmer, covered, until rice has absorbed all water, about 15 minutes.
- Transfer rice to a large bowl. Stirring constantly, slowly add reserved vinegar mixture until fully incorporated. Let cool completely, stirring occasionally.
- In a medium bowl, whisk together mayonnaise, chives, two teaspoons wasabi mixture, and lemon juice; season with salt and pepper. Let stand 10 minutes at room temperature. Transfer to a nonreactive bowl, and add crab, shrimp, and one tablespoon ginger. Mix well to combine.
- Toast nori sheets to enhance their flavor: Using tongs, wave each sheet over a gas burner or Sterno flame, flipping and turning until crisp and darkened in color, 30 to 60 seconds; both changes are subtle, so watch carefully.
- Assemble cake: Place a nori sheet, shiny side down, on a dry work surface, and cover, using moistened fingers, with 2 1/2 cups rice. Cover with plastic wrap, level with rolling pin (remove plastic wrap), and brush with wasabi mixture. Place a nori sheet on top, and spread with one cup rice. Level with a rolling pin, and brush rice with wasabi mixture. Arrange crab mixture evenly on top; sprinkle with remaining tablespoon ginger. Spread with one cup rice. Place remaining nori sheet on top; cover with 2 1/2 cups rice, and level cake with rolling pin. Trim edges, using a wet and sharp knife, and transfer cake to a plate. Cover with plastic wrap; refrigerate at least two hours or overnight.
- To serve, slice cake crosswise into three equal pieces. Place on a platter, and garnish with pickled ginger, radish sprouts, shrimp, and toasted sesame seeds. Serve with wasabi mayonnaise.
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