Lindasspicymayonnaisesauceforsushi Recipes

SPICY SUSHI MAYO

Steps:

• Mix mayonnaise, Sriracha hot sauce, and sesame oil together in a bowl using a fork until smooth.

LINDA'S SPICY MAYONNAISE SAUCE FOR SUSHI

Steps:

• Mix all ingredients together.
• Refrigerate for at least 2 hours for flavors to meld.

MAYONNAISE BASED SAUCES

Steps:

• In a small bowl mix together the mayonnaise and tomato puree. Garnish with diced red bell pepper. Serve with chicken.
• In a small saucepan boil potato until tender, drain and reserve. In a small bowl mix together mayonnaise and garlic. Add potato. Serve with fish.
• Yield: approximately 1-1/2 cups
• In a bowl combine all ingredients. Serve with fish or chicken.
• Yield: approximately 1-1/4 cups

SOUTHERN-STYLE SUSHI

Steps:

• Combine the rice, cream sauce and gorgonzola in a large bowl until the rice is coated and creamy. Form 1 heaping tablespoon of rice into a small sushi-like cylinder. Repeat to make 12 pieces. Place a small dollop of the butter on each cylinder and top with a piece of asparagus, pressing gently into the rice. Refrigerate the rice cylinders until set, about 10 minutes.
• Wrap a slice of steak around each rice piece and season with salt and pepper. Serve with additional sauce for dipping.
• Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.
• Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing.
• Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.
• Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for the sushi.
• Reserve a quarter of the steak for the sushi; cut the rest into -inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 cup for sushi, and serve with the asparagus and some barbecue butter.

EASY HOMEMADE MAYONNAISE

Steps:

• Place light olive oil, egg, lemon juice, Dijon mustard, salt, and pepper together in a bowl. Use a hand-held immersion blender to blend mixture together, placing the blade directly on top of the egg yoke. Pull up the immersion blender slowly when fully emulsified, taking care not to over blend. Store in a tightly closed container; refrigerate until using.

SPICY SUSHI SAUCE

Steps:

• In a bowl, mix all ingredients together.
• Use for sushi, and everything else you can think of. Adding a touch of agave syrup or honey will make this into a whole other sauce, which is good too! Enjoy.