Soy-Wasabi Sushi Roll Zing Recipe
Soy-wasabi spread enhances sushi rolls with a zesty kick.
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Nutrition per Serving
- Calories
- 280
- Protein
- 18g
- Carbs
- 22g
- Fat
- 14g
Ingredients
Estimated total cost: €7.52 · €1.88/serving
- Coarse saltEst. price €0.02–€0.08
- 1 tablespoon Chinese hot mustardEst. price €0.25–€0.60
- Black sesame seeds, for garnishEst. price €0.10–€0.25
- 1 pound frozen shelled edamame (soybeans)Est. price €4.50–€8.00
- 11/4 cups (about 10 ounces) drained silken tofuEst. price €1.80–€3.50
- 1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juiceEst. price €0.15–€0.30
- 2 teaspoons wasabi pasteEst. price €0.70–€1.50
Steps
- 1
Start by heating a sizable pot of water until it reaches a rolling boil. Once boiling, introduce the edamame and cook for approximately 5 minutes until they reach a tender texture. Proceed to strain the edamame using a colander. Rinse them under cold running water to halt the cooking process, then drain them once more before proceeding further.
- 2
In a food processor, combine edamame, tofu, lemon zest, lemon juice, mustard, wasabi, and 1/2 teaspoon of salt. Process the mixture until smooth. Transfer the spread into an airtight container and store it in the refrigerator for up to 2 days. Before serving, sprinkle sesame seeds on top as a garnish.
- 3
For a single 1/4-cup serving of the dish:
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Cultural note
Soy-Wasabi Sushi Roll Zing Recipe is a fusion dish that combines traditional Japanese sushi flavors with a zesty kick from Chinese hot mustard and wasabi paste. It showcases the influence of Asian cuisine on contemporary culinary trends.
Seasonal note
Soy-Wasabi Sushi Roll Zing Recipe can be enjoyed year-round, but it is especially refreshing during the spring and summer months when fresh edamame and lemon are in season.
Health note
This dish is a good source of plant-based protein from silken tofu and edamame, high in fiber which aids in digestion, and contains heart-healthy unsaturated fats from sesame seeds. However, it is relatively high in sodium and fat content, so moderation is key.
