Wasabi Mayo Cucumber Cups Food

WASABI-MAYO CUCUMBER CUPS

Steps:

• 1. Scrub the cucumber well. Slice the cucumber in half lengthwise. Scoop out the seeds and discard. Slice the cucumber crosswise into roughly 2" chunks.
• 2. Stir together the mayonnaise and wasabi. Spoon a little bit of the mixture onto each cucumber chunk. Cover and refrigerate until ready to serve.
• 3. Before serving, garnish as desired.

WASABI CUCUMBER RANCH DRESSING

Steps:

• Get Blending! After chopping your veggies, add all the above ingredients to a food processor or blender and pulse until smooth.
• The dressing will thicken after spending a little time in the fridge and you can also add 1-2 tablespoons of greek yogurt to thicken immediately. I like my dressings a bit more runny since they cover more ground (aka veggies!) that way. Enjoy!

WASABI LIME CRAB SALAD IN CUCUMBER CUPS

Steps:

• Prepare cucumber cups:
• Cut cucumbers crosswise into generous 1/2-inch-thick slices. Cut a fluted round from each slice with cookie cutter, then scoop out some flesh from center of each round with melon-ball cutter or a small spoon, creating an indentation but leaving bottom intact.
• Prepare filling:
• Whisk together mayonnaise and wasabi, then whisk in lime juice and salt.
• Cut radishes into very thin slices with slicer. Halve slices, then cut crosswise into very thin strips. Trim radish sprouts to 1-inch lengths, measuring from top of sprout, and discard remaining stems. (If using pea shoots, cut sections with leaves into 1-inch pieces.)
• Stir together crab, wasabi mayonnaise, radish strips, and radish sprouts, then put a small spoonful of filling into each cucumber cup.

CUCUMBER, WASABI AND FRESH GINGER SALSA

Steps:

• *available at Asian markets.
• Mix all ingredients together in a bowl. Taste and adjust seasoning.
• Garnish with few slices of green onion and black sesame seeds if desired.
• Pair this salsa with Kettle Chips' Brand Mesquite-flavored chips!

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 SALMON BURGERS WITH WASABI MAYO

Steps:

• For Salmon Burgers:
• Cut the salmon into 2-inch chunks and put into the bowl of a food processor fitted with a metal blade. Pulse until the fish is broken down into a chunky puree. It should still have pebble-sized pieces (about ¼-inch) in it. Scrape into a bowl.
• Cut the root end from the green onions, slice in half lengthwise, turn them 90° and slice them very thinly. Put this into the bowl with the salmon, ½ cup of the panko bread crumbs, mayo, and pickled ginger liquid. Mix until uniform.
• Line a baking sheet with plastic wrap or parchment paper. Divide the salmon mixture into 8 mounds and form those mounds into patties that are ¾-inch thick. Cover with plastic wrap and refrigerate for 1 to 8 hours before cooking.
• Pour the remaining panko bread crumbs onto a plate. Gently lift and place each salmon patty on the bread crumbs, press down lightly to help the panko stick, flip the patties over and repeat.
• Heat a large, heavy-bottomed skillet over medium-high heat. When it is very hot, add about 1 tablespoon of oil to the pan and swirl it to coat.
• Ease the panko crusted patties into the pan. A 12-inch pan should hold 4 patties at a time and still give you room to maneuver the spatula when it comes time to flip them. Cook for 5 minutes, or until the first side is deep golden brown. Carefully flip the patties using a wide spatula. Be cautious because the oil will want to splatter. Fry the second side for an additional 3 to 5 minutes, or until golden brown and firm around the outer edges. Transfer to a paper towel-lined plate or platter. Add another tablespoon of oil to the pan and repeat until you have fried all of the salmon burgers.
• For Wasabi Mayo:
• Put the mayo in a small bowl and use a fork or small whisk to stir in the wasabi paste, starting with 1 tablespoon. Taste the mayo and adjust with more wasabi if you want a stronger flavor.
• To Serve the Salmon Burgers:
• If you're watching how much bread you eat, serve the Salmon Burgers on a tender lettuce leaf topped with a dollop of the Wasabi Mayo and any other optional toppings you'd like. If you want to eat it burger-style, put a patty on top of a toasted whole wheat bun, spread some wasabi mayo over the burger and top as desired.