Wasabiaioli Recipes

WASABI AIOLI

Steps:

• Mix all ingredients in medium bowl until well blended. Cover
• Refrigerate until ready to serve

WASABI AIOLI

Steps:

• Stir all ingredients together and serve.

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 MAYONNAISE FOR SUSHI CAKE

Steps:

• Combine the wasabi mixture, lemon juice, and mayonnaise in a small bowl; stir well to combine. Store, covered with plastic wrap, in the refrigerator until ready to serve.

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.

WASABI MAYONNAISE SAUCE

Steps:

• In a small bowl, mix wasabi powder and water to form a paste. Let sit for 1 minute, then add mayonnaise.

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.

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.