Recipes using wasabi
dips and dressingsbaking recipes
vegetarian recipes
SUSHI RECIPES
sushi basics.fish recipes
meat recipes

NEWThai Crab Rolls / Sushi

NEWCrab Meat Roll Sushi

Smoked Salmon And Cucumber Sushi Rolls

California Nori Sushi Rolls

Avocado and Crab Meat Sushi

Vegetarian Soba Noodle Sushi

Kappa Maki (Cucumber Roll Sushi)

Tuna Sushi

Pickled Daikon Sushi

Sushi Shrimp
 

 
Subscribe to our free newsletter.

Join now!
Thai Crab Roll / Sushi

Yield: 20 rolls for hors d'oeuvres, or enough for 4 to 6 appetiser servings.

Ingredients
***Thai dipping sauce:
1 cup Distilled white vinegar
1/2 cup Light brown sugar; plus 4 teaspoons
1 1/2 Tbsp Minced garlic
1 Tbsp Crushed dried red pepper
1/3 cup Fish sauce; *see cook's notes, below
***Crabmeat filling:
2 Tbsp Unsalted butter; or olive oil
2 tsp Minced garlic
1/3 cup Onion; chopped
1/3 cup Celery; chopped
1/3 cup Shredded carrot
1 tsp Namida® 100% Pure Wasabi powder made into a stiff paste
3 Fresh shiitake mushroom caps coarsely chopped
1 cup Lump crabmeat; fresh or drained canned, well picked over
1 Tbsp Fish sauce; *see cook's notes, or salt to taste
Freshly ground black pepper, to taste

10 Spring roll wrappers; 8 inch square
1 Tbsp All-purpose flour; mixed with 1 tablespoon cold water to form a paste
Vegetable oil, for deep frying

Method
Prepare the Sauce:
1) Combine the vinegar and sugar in a small saucepan and bring the mixture to a boil over moderate heat.
2) Boil just until the sugar is dissolved.
3) Transfer the liquid to a small bowl.
4) Add the garlic, pepper, and fish sauce.
5) Set aside.

Make the Filling:
1) Melt the butter in a skillet over moderate heat.
2) Add the garlic, onion and Namida® 100% Pure Wasabi powder made into a stiff paste and cook until the onion is translucent, about 2 minutes. Stir the Namida® 100% Pure Wasabi powder made into a stiff paste into the onions.
3) Add the celery, carrot and mushrooms, and saute until the vegetables are soft but not browned, about 2 minutes.
4) Add the crabmeat, fish sauce and black pepper and toss well.
5) Transfer the filling to a bowl and cool completely.

Assemble the Rolls:
1) Stack the spring roll wrappers.
2) Using a sharp knife or scissors, cut the stacked wrappers in half along the diagonal.
3) Work with one triangle at a time, keeping the remaining wrappers covered with a damp kitchen towel to prevent drying.
4) Place a triangle smooth side down on a work surface, with the long edge nearest you.
5) Lightly brush the sheet with the flour paste.
6) Place 2 heaped teaspoons of the filling along the lower edge of the wrapper, fold in the points at the side over the filling and then roll up from the bottom to enclose the filling.
7) Place the roll seam side down on a large plate and keep covered with a damp towel while you fill and roll the remaining triangles.
8) Preheat the oven to 250F. Line a baking sheet with paper towels.

Cook the Rolls:
1) Heat 2 inches of oil in a wok or deep heavy skillet to 350F.
2) Gently add the rolls in batches and cook, turning occasionally, until golden brown, about 2 minutes.
3) Remove with a slotted spoon to a sieve set over a large bowl to drain.
4) Transfer the rolls to the baking sheet and keep warm in the oven while you cook the remaining rolls.
5) Serve the rolls with the dipping sauce.

Variation: Crabmeat Triangles:
Cut each spring roll wrapper into 3 strips.
Place 2 teaspoons of the filling on a bottom corner of each strip and fold up and over flag-style to form triangles. Brush the end with flour paste before the last fold to seal.
Fry and serve with the sauce as above.

If you prefer to bake rather than fry these treats, wrap up the filling flag-style in strips of filo pastry to form triangles, spray or brush with butter, and bake in a preheated 375F oven until golden brown, about 15 to 20 minutes.
Serve the triangles on their own, without sauce.

*Cook's Notes: Fish sauce is available in Asian markets and in some well-stocked supermarkets.

Cooked salmon, lobster meat, surimi or chicken may be substituted for the crabmeat.
For additional flavour and texture, wrap the fried rolls in tender lettuce leaves, along with some sprigs of mint and coriander, before dipping into the sauce.

Crab Meat Roll Sushi

Yield: 48 pieces

Ingredients

3 cups White medium grain rice

***VINEGAR SAUCE
1 cup Rice vinegar
1 cup White sugar
2 tsp Salt (heaped)
***FILLING
1 cup Lump crabmeat; fresh or drained canned, well picked over
3 Tbsp Namida® Wasabi Mayonnaise
1/2 Cucumber; cut in thin long strips
6 Nori sheets (seaweed)

Method
1) Cook rice.
2) Let steam after cooking for 20 minutes, then put into large mixing bowl and add 1 cup of cooled vinegar sauce.
3) Toss rice lightly but thoroughly with vinegar sauce.

4) When rice is cooled, spread about 1 inch thick on a sheet of nori, leaving about 1 1/2 inches uncovered at one edge of nori to use as a sealing flap.
Note: Wet finger tips in leftover vinegar sauce to make rice easier to handle.

5) Mix Namida® Wasabi Mayonnaise with crabmeat.
6) Place crabmeat mix and cucumber in a thin line across the rice.
7) Roll the rice into a cylinder, nori side out and crabmeat in the middle.
8) Use a bamboo sushi roller or an acrylic sushi press.
9) Slice across the sushi roll into 8 pieces and serve with Namida® Wasabi Soy Sauce,

Cooked salmon, lobster meat, surimi or chicken may be substituted for the crabmeat.

Smoked Salmon and Cucumber Sushi Rolls

Serves 4

Ingredients
2 cups sushi rice (any short grain variety)
Water
1 cup rice wine vinegar
1/4 cup mirin (sweet rice wine)
1/2 cup sugar
8 sheets of nori
1/4 cup pickled ginger, julienned
1 cup of cucumber strips
1 cup smoked salmon strips
Wasabi oil
Garnish:
Lime soy syrup

Method
1) Wash rice at least three times or until water is clear.
2) Fill rice cooker or casserole with water to about 1 inch over the rice.
3) Over high heat, cover and bring to a boil.
4) Reduce to medium high heat and boil vigorously for 20 minutes.
5) Reduce heat to low and cook a further 20 minutes.
6) Remove from heat and let sit, still covered, for another 20 minutes.
7) In a small saucepan, slowly heat the vinegar, mirin (sweet rice wine) and sugar until very hot but not boiling. Fold in "su" (vinegar and sugar) with the hot rice.
8) Place rice carefully in a clean bowl, cover, and let rest for 30 minutes.
9) On a sushi mat, place a sheet of nori.
10) Lightly pat rice on bottom two thirds of nori.
11) Place pickled ginger, cucumber strips and salmon strips on top of rice.
12) Finish with a few drops of wasabi oil.
13) Roll up sushi tightly, moistening the edges to seal and let rest.

14) Cut sushi and arrange on a platter.
15) Serve with wasabi oil and soy syrup.

California Nori Rolls

Makes 80

Ingredients
5 1/4 cups dry sushi rice (or any short grain, sticky rice)
1 cup rice vinegar (or Namida® Wasabi Vinegar)
1/2 cup sugar
1 Tbsp salt
1 package (ten sheets) nori (a type of seaweed)
vegetables of your choice: cucumbers, carrots, avocado, spring onions (scallions), celery, red or green peppers, etc.
optional: soy sauce substitute, pickled ginger, Namida® wasabi powder
5 1/2 cups water

Method
1) Combine rice with 5 1/2 cups water and bring to a boil.
2) Reduce heat and simmer, covered, for 20 minutes or until water is absorbed.
3) Let cool for at least 10 minutes.
4) In a non reactive bowl, combine the vinegar, sugar, and salt.
5) Mix until the sugar and salt are dissolved.
6) Drizzle over the rice and gently mix. (You may have to experiment with the amount of vinegar, sugar, and salt that you like.)

7) Slice the vegetables in long thin strips.

8) Now you are ready to roll! If you want to, you can use a bamboo mat (available at your local asian grocery) to help you roll, but I have found its fairly easy to use a piece of plastic wrap.
9) Lay a sheet of nori out on a large plate or cutting board on top of the plastic wrap. 
10) Then spread on about 1 1/2 cups rice, pressing firmly until the rice is evenly distributed across the sheet. Leave the edge farthest from you uncovered.
11) Lay the vegetables in a line from left to right across the center of the rice.
12) Now starting with the edge nearest to you, roll up and over enclosing the vegetables. Wetting the far edge helps seal the roll. You should end up with a long roll, with the nori on the outside and the rice and vegetables in the middle.
13) Repeat with the remaining nine sheets.

14) To serve, slice crosswise into about eight pieces.

They are usually eaten with soy sauce with a little wasabi mixed in (or use Namida® Wasabi Soy Sauce). You can also eat nori rolls with pickled ginger, which is not as hot, but very tasty.

Avocado and Crab Meat Sushi Rolls

Makes about 24 to 30 pieces

Ingredients
For the rice
1 cup short grained rice
2 Tbsp rice vinegar
1 tsp sugar
1 tsp Sake or dry Sherry
1/2 tsp salt
1 1/4 cups water

1/2 avocado
fresh lemon juice for rubbing the avocado
three 8 by 7 inch pieces of toasted nori
1/2 cucumber, peeled and cut lengthwise into 8 by 1/4 inch (200 x 6 mm) strips, discarding the seeds
about 1/4 pound (125 gms) fresh King crab meat, thawed if frozen, picked over, and drained
Namida® Wasabi paste made with Namida® wasabi powder to taste for the sushi plus additional as an accompaniment if desired
soy sauce as an accompaniment
pickled ginger as an accompaniment if desired

Method
Make the rice:
1) In a large fine sieve rinse the rice under running cold water until the water runs clear with no milky residue and drain it well.
2) In a large heavy saucepan combine the rice with 1 1/4 cups water, bring the water to a boil, and simmer the rice, covered tightly, for 15 minutes, or until the water is absorbed and the rice is tender.
3) Remove the pan from the heat, let the rice stand, covered tightly, for 10 minutes, and transfer it to a flat pan, spreading it in an even layer.
4) Keep the rice warm, covered.
5) In a saucepan whisk together the vinegar, the sugar, the sake or sherry, and the salt, simmer the mixture until the sugar is dissolved, and let it cool.
6) Sprinkle the rice with as much of the vinegar mixture as necessary to moisten it lightly, tossing it carefully, and cover it with a dampened cloth.

(Do not chill the rice.) The rice may be made 3 hours in advance and kept, covered with the dampened cloth, at room temperature.

7) Peel and pit the avocado, rubbing it with the lemon juice, and cut it into 1/4 inch (6 mm) thick strips.
8) Heat the nori in a preheated 350 deg F (180 deg C) oven for 10 minutes, or until it is softened slightly, and keep it warm.
9) Working with one sheet of nori at a time and with a long side facing you, spread about 3/4 cup of the rice in an even layer on each sheet, leaving a 1/2 inch (12 mm) border on the long sides.
10) Arrange some of the avocado strips horizontally across the middle of the rice and arrange some of the cucumber strips and the crab meat on top of the avocado.
11) Dab the crab meat with the wasabi paste and beginning with a long side roll up the nori tightly.
12) Cut each roll with a sharp knife into 3/4 inch (20 mm) thick slices and serve the rolls with the soy sauce, the additional
Namida® wasabi paste, and the ginger.

Kappa Maki (Cucumber Roll Sushi)

Makes 12 pieces

Ingredients
1 sheet nori
cucumber, peeled and cut lengthwise into two 7 inch (175 mm) long thin strips, discarding the seeds
1 1/3 cup cooked sushi rice
Namida® Wasabi paste to taste for the sushi plus additional as an accompaniment if desired
soy sauce as an accompaniment
pickled ginger as an accompaniment if desired
Salt

Method
1) Sprinkle cucumber strips lightly with salt. Let stand for 15 minutes.
2) Rinse cucumber with cold water and pat dry.
3) Cut nori sheet in half.
4) Place half sheet of nori, shiny side down, on bamboo mat or plastic sheet.
5) Spread 2/3 cup of cooked sushi rice evenly on nori sheet.
6) Spread a thin film of wasabi paste down centre of rice, top with a strip of cucumber, and roll sushi into a cylinder.
7) Press bamboo mat or plastic sheet around rolled sushi to seal the edges.
8) Repeat steps 2 to 7 to make a second roll.
9) Place sushi on a cutting board, slice each roll into 6 pieces.
10) Serve with Namida® wasabi paste, soy sauce, and pickled ginger.

Tuna Sushi

Makes 12 pieces

Ingredients
2 oz. (50 gms) boneless raw tuna sliced into two 7 inch (175 mm) long thin strips - or canned tuna can be used.
1 sheet nori
cucumber, peeled and sliced into two 7 inch (175 mm) long thin strips, discarding the seeds
1 1/3 cup cooked sushi rice
Namida® Wasabi paste to taste for the sushi plus additional as an accompaniment if desired
soy sauce as an accompaniment
pickled ginger as an accompaniment if desired
Salt

Method
1) Sprinkle cucumber strips lightly with salt. Let stand for 15 minutes.
2) Rinse cucumber with cold water and pat dry.
3) Cut nori sheet in half.
4) Place half sheet of nori, shiny side down, on bamboo mat or plastic sheet.
5) Spread 2/3 cup of cooked sushi rice evenly on nori sheet.
6) Spread a thin film of wasabi paste down centre of rice, top with a strip of cucumber and tuna, and roll sushi into a cylinder.
7) Press bamboo mat or plastic sheet around rolled sushi to seal the edges.
8) Repeat steps 2 to 7 to make a second roll.
9) Place sushi on a cutting board, slice each roll into 6 pieces.
10) Serve with Namida® wasabi paste, soy sauce, and pickled ginger.

Pickled Daikon Sushi

Makes 12 pieces

Ingredients
1 sheet nori
daikon, peeled and sliced into two 7 inch (175 mm) long thin strips
1 1/3 cup cooked sushi rice
1 tsp sesame seeds
Namida® Wasabi paste to taste for the sushi plus additional as an accompaniment if desired
soy sauce as an accompaniment
pickled ginger as an accompaniment if desired
Salt

Method
1) Sprinkle daikon strips lightly with salt. Let stand for 15 minutes.
2) Rinse daikon with cold water and pat dry.
3) Cut nori sheet in half.
4) Place half sheet of nori, shiny side down, on bamboo mat or plastic sheet.
5) Spread 2/3 cup of cooked sushi rice evenly on nori sheet.
6) Place sesame seeds in a small frying pan over medium heat. Cook, shaking pan until seeds lightly browned, about 3 to 4 minutes.
6) Spread a thin film of wasabi paste down centre of rice, sprinkle with browned sesame seeds, top with a strip of daikon, and roll sushi into a cylinder.
7) Press bamboo mat or plastic sheet around rolled sushi to seal the edges.
8) Repeat steps 2 to 7 to make a second roll.
9) Place sushi on a cutting board, slice each roll into 6 pieces.
10) Serve with Namida® wasabi paste, soy sauce, and pickled ginger.

Sushi Shrimp

Makes 24 pieces

Ingredients
1 sheet nori
2 Tbsp mirin (sweet sake)
454gm (1 lb) short grained rice
1/4 cup Rice Vinegar (or Namida® Wasabi Vinegar)
2 tsp Namida® Wasabi paste to taste for the sushi plus additional as an accompaniment if desired
2 Tbsp Sugar
2 tsp salt
24 large cooked Shrimp
soy sauce as an accompaniment
pickled ginger as an accompaniment if desired

Method
1) Wash rice; drain 30 minutes; cook.
2) Heat mirin, vinegar, sugar, and salt until boiling. Cool.
3) Remove rice from heat and leave 10 minutes.
4) Turn into large shallow dish; pour vinegar dressing over.
5) Mix gently until rice is at room temperature.
6) Shape rice into neat ovals.
6) Peel shrimps leaving tails.
7) Split down the underside, not all the way through and flatten.
8) Use Namida® wasabi paste straight from the jar. Dab small amount onto rice ovals: top with shrimp.
9) Wrap a thin strip of nori around each oval.
10) Serve with Namida® wasabi paste, soy sauce, and pickled ginger.
 

home
dot
Wasabi Voice Mail
USA: Phone +1 (713) 893 7772
UK: Phone +44 (20) 7617 7784
NZ: Phone: +64 (4) 889 0377
AUS: Phone +61 (2) 8006 0477

Call me!
logo

Contact us


[Recipes] [Meet Wasabi] [Health Benefits] [Order] [Commercial Growing]
[Privacy policy]

Last update: 23rd December 2016
© 1997-Present Natural Care Medicine Inc.
All rights reserved