Sushi Condiments (Pt. 2) – Repurposing Mayonnaise Based Sauces

Repurposing leftover Sriracha and wasabi mayonnaise can be a challenge, but the results are sometimes pretty amazing.

Sriracha Mayonnaise – Salmon fillet brushed with mayonnaise, pan-seared in a hot cast iron frying pan on the stove for 3-4 minutes, and then finished in a 425 deg F oven. A brief (1-2 minutes) time under the broiler will give the top a perfect finish. Serve the salmon with your favourite rice dish and a green salad.

  

Wasabi Mayonnaise … Dip for Oven Baked Parmesan Potato Wedges

Oven Baked Parmesan Potato Wedges – serves 4

4 medium potatoes, skin on, cut into 8 wedges, rinsed and dried
2 tbsp EVOO (extra virgin olive oil)
1/4 tsp salt
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp onion powder

Preheat oven to 425 deg Fahrenheit.

In a large bowl, toss the potato wedges with the rest of the ingredients. Spread the coated potatoes out in a single layer on a parchment lined baking sheet and bake for 30-40 min, or until the potatoes are tender.

Serve with your favourite mayonnaise dip ie wasabi mayonnaise

Advertisement

Home Made Sushi … Preparation and Condiments (Pt. 1)

Making sushi at home is easier than many imagine.

There are a few basic ingredients: short grain sushi rice, rice vinegar, sugar, salt, toasted nori sheets (full or half size). Fillings vary, of course, but the unsung heroes of sushi are the condiments like soy sauce, pickled ginger and wasabi.

And sauces … to include in your roll or to drizzle over the rolls for a garnish.

Sriracha and Wasabi Mayonnaise

Unless you’re planning on a big party, only make small amounts of the sauce shortly before making your sushi rolls.

Basic Mayo Sauce Recipe – 1/4 cup home made or commercial mayo (or Miracle Whip) and 1/2 tsp Sriracha or a rounded 1/2 tsp of wasabi powder. Stir into the mayo and taste. Add more of the add in, or the mayo depending on your preference.

Getting ready to make the sushi rolls: sharp knife, working/cutting surface, rolling mat and a freezer bag to wrap the mat in so it stays clean.

Nori … nori sheets have a smooth/shiny side and a rough side (left of the picture). The rice is placed on the rough side.

Along with making the more commonly known maki sushi rolls, I made something called “gunkan” or battleship sushi.

Instructions for making the Gunkan sushi:

1 1/2 inch wide strip of nori
2-3 tbsp (~40 gm) cooked rice per rice ball, shaped into a 1 1/2-2 inch oval.

Wrap the strip of nori around the rice ball.

 

Top with about a tablespoon of desired filling … like the spicy Sriracha shredded ‘crab stick’ below.