Best Origami Sauce Recipes

ORIGAMI SAUCE

Steps:

• In a small bowl, mix together all ingredients with 1/4 cup water until well combined.

ONIGIRI (RICE BALLS)

Steps:

• In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., In a small bowl, combine the tuna, soy sauce and wasabi. With wet hands, shape 1/2 cup rice into a patty. Place 1 tablespoon tuna mixture in the center. Shape rice around tuna to enclose filling, forming a triangle. Repeat with remaining ingredients. Serve immediately.

ORIGAMI SEA BASS

Steps:

• Preheat oven to 375 degrees.
• In a small bowl mix together dried longan with 1 cup water; set aside until plump. In another small bowl, mix together goji berries with 1 cup water; set aside until plump.
• Place one half of each of the parchment paper boxes on a baking sheet; set aside. Place fish pieces on a cutting board with a long end facing you. Cut fish horizontally stopping about 1/2 inch before reaching the opposite side. Open cut fish like a book.
• Place one piece of fish in the center of each box. Divide peppers, mushrooms, ginger, dried longan, and wolfberries evenly between each box; season with pepper. Top each with 2 tablespoons of Origami Sauce. Drizzle 1/2 teaspoon around each piece of sea bass.
• Cover boxes with remaining half of parchment paper boxes. Transfer baking sheet to oven and roast until fish is cooked through, 10 to 12 minutes. Serve sea bass immediately in their boxes.

SEA BASS IN PAPILLOTE

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Line a large baking sheet with foil, then drizzle with 1 tablespoon oil.
• Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down, in 1 layer in center of foil on baking sheet and slide 2 lemon slices under each fillet. Arrange 2 thyme sprigs on top of each fillet.
• Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes are softened, about 1 minute. Stir in capers.
• Spoon hot tomato mixture over fish, then cover with another sheet of foil, tenting it slightly over fish, and crimp edges together tightly to seal.
• Bake until fish is just cooked through, 12 to 15 minutes (depending on thickness of fish); check by removing from oven and carefully lifting up a corner of top sheet of foil, pulling up sides of bottom sheet to keep liquid from running out. If fish is not cooked through, reseal foil and continue to bake, checking every 3 minutes.
• Transfer fillets with lemon slices to plates using a spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.