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Sushi Restaurant Salad Dressing - Yahoo Recipe Search
Yummlyway better than that watery excuse you get at sushi restaurants. so flavorful.Food52These kid-friendly snacks are such fun to eat and are full of surprises! Japanese tofu skin pockets are filled with silky cucumber noodles swathed in a wasabi sesame cream. Hiding inside are meaty pieces of smoked trout spiked with the crunch of bright orange tobiko and black sesame seeds. This dish results from three inspirations. I have always adored the varied textures and addictive ‘sweet and soy’ of Inari-the healthy Japanese lunchbox snacks of tofu skin pockets filled with sushi rice and assorted goodies. For years, I also have loved a local Boston restaurant dish called ‘Cool Cukes’, a wasabi flavored cucumber salad, but the owner does not share recipes. So when I saw dymnyno's recipe that so cleverly turned cucumbers into noodles- I knew I finally had to take up the wasabi cucumber salad challenge via this canned seafood recipe contest. The biggest problem I had in creating this dish is the fact that it is very difficult to find canned seafood that tastes great. Thanks to the talented buyer at beloved local vendor Formaggio Kitchen, I was able to find this smoked trout product- which is really tasty like refrigerated smoked trout. I have provided three different fillings for the inari, but i really do prefer the cucumber version for flavor and texture. Little children love inari and this is a good healthy meal for them. They also love to ‘help Chef’ by stuffing the pockets for you. It’s easier for their little hands than for ours! While I didn’t make this dressing hot, you can easily decrease or eliminate the wasabi for the little (or big) ones with milder palates.Food NetworkWhat makes the salad dressing often served in sushi restaurants so delicious? The orange gives away the carrots, but everything else is blended into a smooth, tangy and well-balanced vinaigrette. Miso adds a salty complexity. Be sure to find white miso; it is subtly sweet and mellow compared to other varieties and won't affect the color of your dressing. Though not strictly traditional, apple acts as an unexpected natural sweetener.Food and WineLouis Tikaram, the Fijian chef behind E.P. & L.P. restaurant in Los Angeles, shared this recipe for grilled sushi-grade tuna served over matchstick green mango in a spicy lemongrass dressing. Coconut husks (and charcoal made from those husks), the fuel of choice in Fiji, burn hot and clean, without imparting lots of smoky flavor into food. They are great for grilling fresh, meaty fish like tuna, which is quickly seared and only cooked to rare. You can find coconut charcoal (such as Kratos) at hardware stores or online, or substitute hardwood lump charcoal.CookingLightSesame, especially toasted sesame oil, is a key flavor in many Asian cuisines. It makes sense that tahini would fit here too, from satay sauces to the ginger dressing on your sushi restaurant salad. Here we spike tahini with fresh ginger, garlic, and rice vinegar and drizzle over roasted sweet potatoes (tahini rounds out sweet flavors beautifully). And because tahini and chickpeas can never be too far apart, we spice and roast chickpeas until crunchy for added texture and protein in the dish. If you don’t have Sriracha, try a dash of hot sauce or a sprinkle of crushed red pepper.The Pioneer WomanThere is a sushi restaurant in Tulsa called In The Raw that I love and desperately miss.
