Best Wasabi Guacamole With Pickled Ginger Recipes

PICKLED GINGER

Steps:

• Peel and thinly slice a 4-inch piece of ginger; put in a small jar. Pierce 1 or 2 Thai chiles with the tip of a knife; add to the jar. Bring 1/2 cup each rice vinegar and water, 2 tablespoons sugar, 1 teaspoon kosher salt and 2 star anise pods to a simmer in a saucepan; cook 5 minutes, then pour over the ginger and let cool slightly. Cover and refrigerate overnight or up to 2 weeks.

AHI ROLL-UPS WITH WASABI GUACAMOLE AND JAVANESE SAUCE

Steps:

• Cut tuna into 4 (4-ounce) steaks, 2 inches thick.
• Make the guacamole: In a bowl, combine the avocado, lime juice, tomato, wasabi paste, and pickled ginger and set aside.
• Place the sake, vinegar, miso, soy, sesame oil, ginger, garlic, lime juice, and chile flakes in a bowl, and stir to dissolve miso. Set aside for flavors to marry for 10 minutes.
• Brush the tuna slices with marinade and season with salt. Set on a platter and place in the refrigerator for 10 minutes. Sprinkle the ground pepper and press into the fillets.
• On a hot grill, sear steaks for 1 minute on each side. Slice in very thin strips, 2-inches long.
• Place 1 teaspoon of the guacamole on 1 end of the sliced tuna and roll into a cone. Sprinkle with the sesame seeds and ground black pepper. Serve with Javanese sauce.
• Javanese Dipping Sauce, recipe follows.
• Javanese Dipping Sauce:
• 2 cups mirin
• 1/2 cup rice vinegar
• 1 teaspoon fish sauce
• 2 tablespoons Indonesian sweet soy sauce
• 1/2 cup freshly squeezed lime juice
• 2 tablespoons freshly chopped cilantro leaves
• Place all of the ingredients in a blender and blend for 10 seconds or until well mixed. Serve immediately.

WASABI GUACAMOLE

Steps:

• Halve the avocado, remove seed. With a paring knife, crisscross through the flesh; using a teaspoon, scoop out the diced flesh into a medium-sized bowl. Add the lime juice.
• Using a fork or pastry blender, mash the avocado, leaving some texture. Add the wasabi paste, ginger, cilantro, garlic and a pinch of salt (to taste). Mix well.
• Taste and adjust seasoning, adding more wasabi and salt if needed.
• Serve with tortilla chips or deep-fried won ton triangles. Makes about 1 cup.

CUCUMBER AND AVOCADO SUSHI

Steps:

• Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
• Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
• Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.