Best 10 Wasabi Mayo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SESAME SALMON WITH WASABI MAYO



Sesame Salmon with Wasabi Mayo image

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

2 tablespoons butter, melted
3 tablespoons sesame oil, divided
1 salmon fillet (2 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup mayonnaise
1-1/2 teaspoons lemon juice
1 teaspoon prepared wasabi
4 green onions, chopped
2 tablespoons sesame seeds, toasted

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.

SUNNY'S FRIED TUNA STICKS WITH WASABI MAYO SAUCE



Sunny's Fried Tuna Sticks with Wasabi Mayo Sauce image

Provided by Sunny Anderson

Categories     main-dish

Time 50m

Yield 8 to 10 fish sticks

Number Of Ingredients 13

1/2 cup mayonnaise
1 tablespoon honey
1 tablespoon soy sauce
Zest of 1 lemon plus 1 tablespoon lemon juice
1/2 teaspoon prepared wasabi paste
One 10-ounce box extra-crispy tempura batter mix
1 1/2 cups cold seltzer, or as needed
1 tablespoon soy sauce
Two 1-inch-thick tuna steaks
Kosher salt and freshly ground black pepper
All-purpose flour, for dusting
Peanut oil, for frying
Everything bagel seasoning, for sprinkling, optional

Steps:

  • For the sauce: In a medium bowl, mix together the mayonnaise, honey, soy sauce, lemon zest and juice and wasabi. Taste--it should be salty, sweet and a bit tangy. Balance the seasoning if needed. Refrigerate.
  • For the tuna: In a large bowl, mix together the tempura batter, cold seltzer and soy sauce. You want the batter to have a pancake-like consistency; you may not need all the seltzer. Set aside in the refrigerator.
  • Slice the tuna against the grain into 3/4- to 1-inch-thick sticks. You should be able to make 4 to 5 sticks from each tuna steak. If using skewers (not needed), push one down the center of each. Dust each tuna stick all over with salt and pepper, then some flour. Transfer to a baking sheet lined with parchment paper and freeze for 30 minutes.
  • Meanwhile, add enough oil to a pot to deep-fry the fish sticks and heat to 375 degrees F.
  • When ready to fry, remove the batter from the refrigerator and the floured tuna from the freezer. Check all sides to make sure the flour is still dusty and not soaked in; sprinkle with flour again if needed, then dip into the batter and fry until golden, about 2 1/2 minutes. Remove and season immediately with everything bagel seasoning or a pinch of salt. Serve with the dipping sauce.

SHRIMP CAKES WITH WASABI MAYO



Shrimp Cakes with Wasabi Mayo image

Flavorful shrimp cakes are crispy outside and tender inside. With wasabi paste, the accompanying mayonnaise sauce has some heat!

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 1h5m

Yield 12

Number Of Ingredients 13

1 lb uncooked shrimp, peeled (tail shells removed), deveined
1 tablespoon reduced-sodium soy sauce
1 tablespoon fresh lime juice
1/2 teaspoon grated gingerroot
1 clove garlic, finely chopped
1 egg white
2 cups Progresso™ panko crispy bread crumbs
2 tablespoons finely chopped red bell pepper
1 small jalapeño chile, seeded, finely chopped
5 tablespoons vegetable oil
1/2 cup mayonnaise or salad dressing
1 teaspoon wasabi paste
1/2 teaspoon reduced-sodium soy sauce

Steps:

  • Line cookie sheet with cooking parchment paper; line serving platter with paper towels. In food processor, coarsely chop shrimp. Add 1 tablespoon soy sauce, the lime juice, gingerroot, garlic and egg white; process with on-and-off pulses until well mixed. Gradually add 1 cup of the bread crumbs, processing with pulses until mixture is well blended. Remove shrimp mixture from processor; place in medium bowl. Stir in bell pepper and chile.
  • Divide shrimp mixture into 12 equal portions. Shape each portion into patty, 2 1/2 inches in diameter. Place remaining 1 cup bread crumbs on plate. Lightly press both sides of each patty into crumbs to coat evenly; place on cookie sheet. Refrigerate 20 minutes. Discard any remaining bread crumbs.
  • Meanwhile, in small bowl, mix wasabi mayo ingredients until well blended. Cover; refrigerate until serving time.
  • In 10-inch skillet, heat 2 to 3 tablespoons oil over medium-high heat about 2 minutes or until hot. Working in batches, cook patties in oil 8 to 12 minutes, turning once, until thoroughly cooked and golden brown. Remove patties from skillet to paper towel-lined platter; cover to keep warm. Repeat with remaining 2 tablespoons oil and remaining patties. Serve with wasabi mayo.

Nutrition Facts : Calories 210, Carbohydrate 14 g, Cholesterol 55 mg, Fat 2, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 1 g, TransFat 0 g

ASIAN SALMON LOAF WITH WASABI MAYO



Asian Salmon Loaf With Wasabi Mayo image

Make and share this Asian Salmon Loaf With Wasabi Mayo recipe from Food.com.

Provided by ratherbeswimmin

Categories     Oven

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

1 (16 ounce) salmon fillets, skinned, pinbones removed
2 ounces smoked salmon, finely chopped
2 scallions, finely chopped (white and light green parts)
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1/2 cup plain dried breadcrumbs
2 large eggs
olive oil
1 tablespoon black sesame seed
1 tablespoon white sesame seeds
1 tablespoon wasabi paste (or 1-2 t. powdered wasabi)
1/4 cup mayonnaise
1 teaspoon water, plus more if needed
2 teaspoons chopped fresh chives

Steps:

  • Preheat oven to 350°.
  • Cut the salmon fillet into 4-5 large pieces and place in a food processor.
  • Pulse about 6 times, add the smoked salmon, and pulse another 4-5 times, stopping while the fish still has some texture.
  • Transfer the salmon to a bowl and add the scallions, soy sauce, sesame oil, ginger, garlic, bread crumbs, and eggs.
  • Mix with a spoon or your hands until well combined.
  • Shape the salmon mixture into a loaf about 8 inches long, 3 inches wide, and 1-2 inches high and place it in an oiled 9 x 12 inch pan, preferably Pyrex.
  • Pour the black and white sesame seeds into a cup and mix them.
  • Sprinkle the seeds evenly over the top of the salmon loaf, pressing lightly to make the seeds adhere.
  • Bake for20-30 minutes, or until the loaf feels springy to the touch and an instant-read thermometer measures 145° in the thickest part.
  • Mayo-in a small bowl, whisk the wasabi into the mayonnaise, 1/2 teaspoon at a time, tasting after each addition.
  • If it's not spicy enough, add another 1/2 teaspoon.
  • Add the water, 1/2 teaspoon at a time, stirring , until the mayo has the consistency of a sauce.
  • Just before serving, fold in the chopped chives, stirring until they are evenly distributed.
  • To serve, slice the salmon loaf and spoon a good dollop of the mayo beside each slice.

WASABI MAYO



Wasabi Mayo image

Use this spicy mayo as an accompaniment to our Tuna Burger. Wasabi, a root similar to horseradish, is sold in powdered form in most supermarkets.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 3/4 cup

Number Of Ingredients 7

3 tablespoons powdered wasabi
1 teaspoon freshly squeezed lemon juice
1 teaspoon freshly squeezed lime juice
1 large egg, at room temperature
1/2 cups canola or vegetable oil
1/2 teaspoon soy sauce
1/2 teaspoon ground coriander

Steps:

  • Combine wasabi, lemon and lime juices, and 2 teaspoons water in a small bowl. Let stand for 15 minutes.
  • Meanwhile, break egg into food processor before turning it on. Slowly add oil, a few drops at a time at first, then in a thin steady stream until mixture is thick, 2 to 3 minutes. Add wasabi mixture, soy sauce, and coriander, and pulse to combine, about 5 seconds. Refrigerate until ready to serve.

ROCK SHRIMP BURGERS WITH WASABI MAYO



Rock Shrimp Burgers with Wasabi Mayo image

Provided by George Duran

Categories     main-dish

Time 23m

Yield 4 burgers, or 14 mini-burgers

Number Of Ingredients 14

1 cup mayonnaise
1/4 cup prepared wasabi (available in the Asian section of your supermarket)
1 teaspoon freshly grated ginger
2 tablespoons soy sauce
1 teaspoon sugar
Pinch salt
1 pound rock shrimp
1 egg
1/4 cup finely chopped parsley leaves
1/2 cup panko bread crumbs
Kosher salt
Freshly ground black pepper
Hamburger buns, for serving
Tomato slices, or cherry tomato slices, for mini-burgers, for serving

Steps:

  • Heat your grill.
  • For the Wasabi Mayo: Mix all the ingredients together. Taste and adjust the seasoning. Cover and refrigerate until ready to use.
  • For the Rock Shrimp Burgers: process half the shrimp with the egg. Coarsely chop the remaining shrimp and put it into a bowl. Add the processed shrimp and the parsley, bread crumbs, and salt and pepper to taste. Divide the mixture into 4 portions and form them into patties. Grill them on medium heat until cooked through, about 3 to 4 minutes per side. (You can also fry them in a skillet with a little oil.)
  • To serve: place a burger onto a bun. Top with a slice of tomato and some Wasabi Mayo. Cover with the bun top and serve.
  • For mini-burgers: Prepare the buns by cutting out smaller buns with a 1 1/2-inch diameter ring mold or biscuit cutter. Take a heaping tablespoon of the burger mixture and form it into a small patty. Continue with the remaining mixture until all the burgers are formed. Grill them over medium heat until browned and cooked through, about 3 to 4 minutes per side. Place a shrimp burger onto a mini-bun. Top with a slice of cherry tomato and some Wasabi Mayo. Cover with the bun top and secure them with a toothpick.

FISH TIP, TARTAR SAUCE, GARLIC JAPANESE MAYO ,SOY SAUCE, WASABI



Fish Tip, Tartar Sauce, Garlic Japanese Mayo ,soy Sauce, Wasabi image

One night, while I made some grilled talipa white fish, my roommate and I started to create this sauce. As he started to make it, I began adding things to it...and finally him and I came up with prety good sauce.

Provided by happylilhappa mitsu

Categories     Sauces

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup of cuppi japanese mayonnaise
1 tablespoon of regular mayonnaise
1 clove pressed garlic
1 teaspoon soy sauce
1 teaspoon wasabi mayonnaise or 1/4 teaspoon wasabi
1 tablespoon sugar
1/2 teaspoon dill
salt and pepper

Steps:

  • Mix all above ingredients together-- leave over night, in air tight container, if desired.
  • The dip can last up to a week.
  • It is great with white fish or salmon and other light fish.
  • It's great to just put a dallop or a in a small container and dip the fish if.
  • It adds a little extra flavor.

WASABI MAYO SALMON



Wasabi Mayo Salmon image

This spicy salmon fillet may be grilled, smoked with apple chips, or roasted in the oven.

Provided by LESLEYB

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 30m

Yield 8

Number Of Ingredients 4

1 (3 pound) salmon fillet
1 cup mayonnaise
1 tablespoon wasabi powder
1 (8 ounce) bag Yukon gold potato chips, crushed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a small bowl, mix together the mayonnaise and wasabi powder. Place the salmon on a greased baking tray, skin side down. Spread the mayonnaise mixture evenly over the top. Press crushed potato chips into the mayonnaise.
  • Bake for 20 minutes in the preheated oven, or until fish flakes with a fork.

Nutrition Facts : Calories 661.8 calories, Carbohydrate 15.4 g, Cholesterol 109.6 mg, Fat 50.7 g, Fiber 1.4 g, Protein 35.6 g, SaturatedFat 10 g, Sodium 406 mg, Sugar 0.4 g

SEARED TUNA STEAKS WITH WASABI-GREEN ONION MAYO



Seared Tuna Steaks with Wasabi-Green Onion Mayo image

Sounds wonderful. From Bon Appetit, July 2004.

Provided by Vicki Butts (lazyme)

Categories     Fish

Time 25m

Number Of Ingredients 8

1/2 c mayonnaise
2 Tbsp minced green onions, white and green parts
1 tsp wasabi paste, or more to taste
2 Tbsp teriyaki sauce
1 Tbsp soy sauce
1 Tbsp unseasoned rice vinegar
4 8-oz tuna steaks, preferably ahi, each about 1-inch thick
vegetable oil

Steps:

  • 1. Whisk first 3 ingredients in small bowl to blend, adding more wasabi paste if desired. Cover and refrigerate.
  • 2. Whisk teriyaki sauce, soy sauce, and rice vinegar in small bowl to blend. Place tuna steaks in resealable plastic bag. Add teriyaki mixture; seal bag. Turn bag to coat. Let stand at room temperature 30 minutes, turning bag occasionally.
  • 3. Brush grill with vegetable oil.
  • 4. Prepare barbecue (medium-high heat). Drain tuna steaks. Grill tuna to desired doneness, about 4 minutes per side for medium.
  • 5. Top each tuna steak with about 2 tablespoons wasabi mayonnaise and serve.

WASABI MAYO SALMON AND AVOCADO SANDWICH



Wasabi Mayo Salmon and Avocado Sandwich image

This is one flavorful sandwich. I loved the deep fried salmon pieces. And the wasabi in the sauce has just enough flavor to let you know that it is there but not overpowering. I also enjoyed the sauteed avocado. I've had never had it that way before but it was perfect for a warm sandwich.

Provided by Hidemi Walsh

Categories     Sandwiches

Number Of Ingredients 12

1 salmon fillet (0.35lb)
1 Tbsp rice flour
1 Tbsp cornstarch
salt and pepper
1 1/2 Tbsp mayonnaise
1 tsp soy sauce
1 tsp wasabi paste
peanut oil for deep-fry
1/2 avocado
1 Tbsp butter, unsalted
1 Tbsp sliced almonds
2 croissants, split horizontally

Steps:

  • 1. Remove skin from salmon fillet and cut into small bite size. Put into a bowl and sprinkle salt and black pepper.
  • 2. Make sauce. In a bowl, mix together mayonnaise, soy sauce and wasabi paste.
  • 3. Put enough peanut oil to deep-fry salmons into a work or fry pan and turn on the heat.
  • 4. In a bowl, stir together rice flour and cornstarch. Coat salmons and deep fry salmons until crisp and cooked through. Drain on paper towels.
  • 5. Put the salmons into the sauce bowl and toss to coat. Fold in sliced almond. Set aside.
  • 6. Slice avocado thinly. In a skillet, melt butter over medium heat and sauté avocadoes for 1-2 minutes. Season with salt and black pepper.
  • 7. On the bottom of croissant, place avocados, then salmons. Put the top of croissant to close the sandwich

Related Topics