Skip to Content

35 Wasabi Recipes

Wasabi is a versatile ingredient that may be used in a wide variety of dishes, including salad dressing, dipping sauces, soups, and a lot of other things that most people aren’t aware of. In light of this, I have created a list of the top 35 wasabi recipes that you are going to like.

1. Wasabi Mashed Potatoes

  • Prepare a big saucepan of boiling water.
  • Toss in the potatoes and simmer until tender, approximately 15 minutes. Extract the liquid, and keep it aside.
  • Russet potatoes, 2 pounds
  • Whisk the milk and half-and-half together and heat them in a small pot.
  • equal parts milk and cream (or half and half)
  • Put in the butter, and melt it down with some stirring.
  • Four Tablespoons of Butter
  • After combining the milk and butter, pour it into the mashed potatoes and mash until the consistency is to your liking.
  • Blend in the wasabi, salt, and pepper.

2. Wasabi Mayo 

For the reason why Wasabi Mayo is not the same as regular wasabi. It’s lot kinder and milder and, to be frank, far more likeable. Because the mayonnaise tames the wasabi’s nose-clearing intensity, leaving behind only a trace of its exquisite taste that may be adjusted to your tolerance.

Use it as a dip for your favorite roasted vegetables, meats, or snacks. In fact, it’s become a household staple at our house, taking the place of mayonnaise on all of our favorite sandwiches.

Whether you’re a wasabi connoisseur who’s been eating it for years or a total newbie who can’t stomach the thought of it, you’ll find something to appreciate about this book. I am confident in saying that you will enjoy this Wasabi Mayo because of its ease of preparation, its smooth texture, and its plenty of flavor.

3. Wasabi Aioli

This quick and simple Wasabi Aioli sauce calls for just 3 basic ingredients! You may use it as a spread for sandwiches or as a dipping sauce for sushi.

This is also the reason why wasabi aioli may be made with only mayonnaise from the supermarket, simplifying the process even more. Mayonnaise may be made quickly and easily at home in a blender. Use whatever you like, but if you want to be truly faithful to the recipe, search for the kind prepared with olive oil rather than vegetable or any other kind of oil.

4. Wasabi Slaw

I’m curious, what’s your go-to slaw recipe when the temperature rises. Wasabi Slaw is a delicious alternative to the traditional creamy coleslaw that I enjoy so much. There’s the crispness of chilled, crisp cabbage and the smoothness of mayonnaise, but the wasabi gives it a unique flavor. Blending together with the dressing’s creaminess, the earthy heat adds a welcome kick. My ideal level of fiery punch may differ from yours, so feel free to use as much or as little wasabi as you like.

Coleslaw is at its crispiest when the dressing is added last. For a fantastic crunch even after mixing, make sure all of your ingredients are chilled. Enjoy!

5. Wasabi Avocado Dip

A recipe for red snapper chips and guacamole was tucked within the book. I couldn’t resist whipping up a batch of this wasabi-soy avocado dip after reading the ingredients. To make this avocado dip even more appetizing, I added a whole fiery jalapeño, some fresh cilantro leaves, and a generous amount of lime juice before it even emerged from the blender. In addition to deep-fried basa fillets and boiling shrimp, that’s what I had on the table. A fantastic outcome occurred. The soy sauce and wasabi complement each other beautifully.

6. Wasabi Roasted Chickpeas

While these wasabi roasted chickpeas may not pack the same kind of nuclear punch as other of my favorite dishes, they nonetheless bring back fond memories. I have always had a soft spot for the crisp, wasabi-flavored peas. This meal was the first thing that sprang to mind when I saw today’s Vegan Mofo prompt: Share Your Favorite Cuisine.

7. Wasabi Salmon Bowl Recipe

This wasabi salmon bowl is a mouthwatering example of Japanese cuisine’s signature sweet, spicy, and umami taste profiles all rolled into one delicious dish. It is simple to prepare at home, yet the end result is so flavorful that it can hold its own against anything you may get at a restaurant. The Forward Influence Network and Mizkan have partnered to bring you this delicious salmon bowl dish as part of a sponsored partnership.

8. Crunchy Wasabi Salmon with Lime

Green peas that have been dried and then coated in a powdered form of wasabi that gives them a spicy flavor are called wasabi peas. Some grocery stores, natural food stores, and even Asian markets have them, but you may also look for them elsewhere. Include a bowl of steamed jasmine rice beside this meal when you serve it.

9. Wasabi Seared Tuna

This melt-in-your-mouth delight is by far the winner. One of our most popular dishes on the site and in my culinary seminars is wasabi seared tuna. Any occasion would benefit from this simple yet spectacular starter or main dish option. This dish for seared Asian tuna is fantastic, and it just takes a few minutes to prepare.

Cut the tuna across the grain. My preferred method is to cut into very thin pieces. Include the dipping sauce and some wasabi paste on the side. It’s fantastic!

More Recipes:

10. Crispy Wasabi Prawns

The preparation couldn’t be simpler! There aren’t very many moving parts, and the finished product is delicious.
Each flavor enhances the others. Wasabi’s heat, along with mayonnaise’s smoothness, creates for a delicious sauce. Pair that with some lively prawns, and you have a great combination.

11. Seared Scallops With Wasabi

  • Prepare a wasabi paste by combining the powder with water in a small dish. Wait 10 minutes to enjoy the full flavor. Avoid this step if you plan on using wasabi paste.
  • Combine the mayonnaise with the rest by stirring it in well.
  • Dry the scallops well with paper towels and sprinkle with salt and pepper.
  • Over medium heat, melt the butter in a pan of suitable size. To brown the scallops, place them in a single layer when the oil is hot and cook them for about 1 1/2 minutes on each side.
  • Distribute the scallops among serving plates and top each with a dab of wasabi mayonnaise. Dress with a chive and a little slice of pickled ginger. Keep warm and serve.

12. Spicy Wasabi Ginger Tuna Salad

The tuna salad is bursting with flavor thanks to the addition of Sriracha, ginger, wasabi, and soy sauce. Delicious on its own, with toast, or wrapped in lettuce leaves.

Combine all of the ingredients (starting with the tuna and ending with the wasabi paste) in a medium-sized bowl and stir to combine. Give it a good stir to incorporate the ingredients.
Spread the mixture evenly over one slice of bread; top with Bibb lettuce and a second slice of bread (if desired).
To those who are watching their carb intake, take note: this salad is wonderful either used as a standalone meal as a filler for lettuce cups.

13. Ginger Wasabi Edamame Hummus

This edamame hummus is bursting with flavor thanks to the addition of fresh ginger and spicy green wasabi. It goes great with crackers or raw vegetables.

Process the edamame with the tahini, ginger, wasabi, garlic, and soy sauce until smooth.
Using the pulse function, combine the ingredients together, and then gradually add the water while the blender is running.
To taste, add more wasabi, ginger, or soy sauce.

14. Wasabi Chicken Dumplings

Wasabi Chicken Potstickers are handmade dumplings that are stuffed with ground chicken, wasabi, ginger, and other flavors to give you a nose-tingling kick. Don’t forget to try it with my world-famous potsticker sauce!

15. Wasabi Beef Fajitas

Gingerroot, sesame oil, and wasabi, which is a form of Japanese horseradish, are used to give traditional beef fajitas an eastern flavor. It is probably kept in the Asian department of your grocery store, where you may locate it.

16. Wasabi Vegetable Bowls

The wasabi vegetable bowls are loaded with a variety of crisp veggies such as broccoli, spinach, microgreens, and cucumber, as well as a luscious and delicious wasabi sauce. A scrumptious and wholesome vegan dinner for the weeknights!

Wasabi Sauce may be made in a small blender or by aggressively whisking all of the ingredients together in a dish. AVOID a thick and paste-like sauce by adding 2–3 teaspoons of water.

17. Wasabi Egg Salad

This easy-to-follow egg salad dish incorporates Japanese wasabi paste for a touch of spiciness. I assure you that you will be pleased.

It’s very amusing that I have a penchant for fiery cuisine. For instance, I am not a fan of “jalepeno spicy,” yet I love Japanese wasabi, horseradish, and hot mustard. So, after Easter, I like to whip up a batch of Wasabi Egg Salad.

18. Asian Chicken Salad with Wasabi Dressing

Delicious poached chicken tops a bed of Asian pear, cucumber, and bean sprouts in this salad that has not one but two separate wasabi dressings. Wasabi peas add a satisfying bite to this salad recipe from F&W’s Melissa Rubel Jacobson. The salad dressing is made by combining mayonnaise, rice vinegar, and sesame oil.

19. Wasabi Shrimp Spaghetti

  • Prepare pasta in water that has been brought to a boil and salted according to the package’s instructions.
  • In the meantime, combine shrimp, cornstarch, salt, and 1 tsp of sake in a medium bowl.
  • In a small bowl, whisk together the soy sauce, wasabi, and 1 tablespoon of sake.
  • The butter should be melted and bubbling in a large pan over high heat.
  • After the butter has turned golden brown, add the shrimp and cook for around 3 minutes (the cooking time may vary depending on the size of the shrimp used).
  • Blend some green onions into the sauce.
  • Quickly combine all the ingredients except the pasta. Combine everything and toss it. Place on a serving dish and sprinkle the top with freshly ground black pepper.

20. Wasabi Deviled Eggs

As an appetiser, wasabi deviled eggs are a hit with any audience. Simple, quick-to-prepare dish. To make them, you just to gather a few basic items.

The pressure cooker is my go-to for making eggs. The eggs always come out without cracking, and the yolks are cooked to perfection. Not only are they more simpler to peel, but they also taste better. If you own a pressure cooker, use it to ensure that your wasabi deviled eggs are cooked to perfection.

More Recipes:

21. Veggie Summer Rolls With Peanut Wasabi Sauce

These Veggie Summer Rolls, which come with a smooth Peanut Wasabi Sauce, are the ideal dish to enjoy on warm days. They are created with basic ingredients, don’t include any animal products or gluten, and don’t require a stovetop for preparation.

Begin with thai basil, then add other ingredients such as carrots, peppers, cucumbers, avocados, salad, and rice noodles around the perimeter. Tightly coil it up by folding in the sides. Cut off the overhanging rice paper as you roll it in for a more aesthetically pleasing presentation.
Black and white sesame seeds should be sprinkled over the remaining summer rolls.

22. Wasabi and Ginger Popcorn

The popcorn flavored with wasabi and ginger is a highly spicy, delicious, and snappy little number that will make your Friday night popcorn experience that much more thrilling. The crunchiness of this dish is amplified by the addition of wasabi peas and black sesame seeds.

23. Air-Fryer Wasabi Crab Cakes

Set the temperature of your air fryer to 375 degrees. Mix the first seven ingredients; then add the bread crumbs. Blend in crab meat slowly.
Toss the leftover bread crumbs into the basin. Spoonfuls of the crab filling should be dropped onto the crumbs. Use a light hand when applying the coating, then form the meat into patties about an inch and a half thick. Separate batches of patties and arrange them in a single layer on a greased tray before placing them in the air fryer. Spray cooking spray onto crab cakes before cooking. Toast for 8 to 12 minutes, flipping halfway through, spraying with more cooking spray, until golden brown.
In the meantime, put all the sauce ingredients in a food processor and pulse it twice or three times to combine it to your liking. Crab cakes should be served right away with the dipping sauce.

24. Crispy Fried Green Beans With Wasabi Mayo

Since we’re approaching the cooler months and the start of football season, it’s time to break out the finger foods and appetizers. You can easily impress your guests with these party favorites by preparing a batch of our Crispy Fried Green Beans with Wasabi Mayo.

25. Wasabi Cucumber Bites

Measure chopped chicken. Thinly slice unpeeled cucumber. Carefully remove a few seeds from the center of each slice using a spoon or melon baller. Don’t puncture the slice or the filling may leak. Drain on paper towels.

Mix mayonnaise and wasabi in a bowl. If desired, add extra. Add chicken and scallions. A teaspoon works nicely to stuff cucumber slices. Mound chicken mixture on a spoon (approximately half a tablespoon each cucumber slice) and push to compress. Enter the cucumber’s core. Serve sesame-seed-topped. Filling can be chilled overnight. Cut cucumbers may sit at room temperature for hours. Filled cucumbers last 2 hours in the fridge.

To make a contemporary tea sandwich, just place the contents between two slices of cucumber. Make before serving.

26. Wasabi Glazed Seared Ahi Tuna Appetizer

This Wasabi Glazed Seared Ahi Tuna Appetizer is as bit as appetizing as it is beautiful to look at. It is both sweet and spicy, but also quite refreshing. This very stunning meal can be prepared in only twenty minutes, making it ideal for any event or get-together you might be hosting.

27. Wasabi Ginger Cheese Ball {Spicy Asian Appetizer}

My fondness for cheese, especially spreadable cheese, is no secret. I like to be prepared for any unexpected hankering for cheese and crackers by keeping a batch of my pimento cheese spread in the fridge. Like, say, visitors!

Try my Asian-inspired Wasabi Ginger Cheese Ball if you’re a fan of cheesy spreads like I am.

In addition to yourself, cheese balls are the excellent party contribution. If you are the sort that hates to be unprepared, you should always have a cheese ball on hand.

There are many uses for cheese balls. Don’t worry, I’ll explain it all in detail.

28. Wasabi Peas

When we were first introduced to fresh wasabi, we were blown away by its look, scent, and flavor. This was in stark contrast to the knobs of colored horseradish that are typically served with sushi. Wasabi peas are one of our favorite treats, and after eating some, we were inspired to make our own version of them at home using crisp peas that were covered in a paste made of wasabi.

29. Wasabi Almond Bean Dip

When we were first introduced to fresh wasabi, we were blown away by its look, scent, and flavor. This was in stark contrast to the knobs of colored horseradish that are typically served with sushi. Wasabi peas are one of our favorite treats, and after eating some, we were inspired to make our own version of them at home using crisp peas that were covered in a paste made of wasabi.

30. Spring Pea Wasabi Soup

It takes less than 30 minutes to make this Spring Pea Wasabi Soup.

Given that it is plant-based, you can rest assured that it contains plenty of healthy greens. A bowl of Spring Pea Wasabi Soup is perfect for anyone who finds it difficult to eat enough vegetables, or for anyone who just enjoys the taste of this savory soup.

The combination of fresh peas, jicama, ginger, lime, and wasabi in this Spring Pea Wasabi Soup makes for a savory, tangy, and refreshing soup. Onions and garlic are obvious additions. They can’t be denied. The truth is, I use them in almost every dish I make.

31. Creamy Wasabi Dill Sauce

Wasabi was not a nice introduction to me (a “friend” mistook it for green tea ice cream), but I now often use it into my cooking. This sauce is not only simple to create but also versatile, serving as a zesty dip or refreshing condiment with a wide variety of dishes. You should try it with my favorite salmon dish, grilled vegetables, and handmade frites.

32. Wasabi Noodles

This dish is the consequence of a fortunate mishap. I’ve been attempting to make some healthier salad dressings so that I can eat more salad. I envisioned a straightforward dressing made from wasabi, sesame oil, and honey. I was prepared to scrap it because of my terrible ratio-making skills.

It was too much for the salad I had in mind, but I didn’t want to waste it, so I used some soba noodles I had in the back of the cupboard. When the noodles and dressing were cold, I mixed in some cucumber, toasted sesame seeds, and a pinch of fresh cilantro. Delightful!

33. Pea and Wasabi Dip

Wasabi, often known as Japanese horseradish, is a pungent, fiery ingredient that gives a variety of foods, including this pea and wasabi dip, an additional kick. You only need a few tablespoons to add a new dimension to these traditional summer flavors. Use as a side dish with crisp veggies for a light meal or a nutritious midday snack.

34. Wasabi Chicken Meatballs

This Wasabi Chicken Meatball Sub dish was published in the January/February 2016 issue of Taste.com.au magazine, which is where I discovered it. Unfortunately, I was unable to locate the recipe anywhere online to share it with you. We all really liked it, although I toned down the amount of wasabi in the original recipe and served it with a little extra on the side for my husband, my boys, and myself because we don’t mind a little additional heat, however my daughters are less tolerant of it.

35. Wasabi-Almond Crusted Chicken Tenders

There are chicken tenders that are breaded, and then there are chicken tenders that have a wasabi-almond crust.

The traditional meal is taken to a whole new level of mouthwatering deliciousness with the help of this recipe.

Wasabi and soy sauce almonds are used to coat the chicken strips, giving them a savory, salty, and nutty flavor profile all at the same time.

One of the most legendary starters in the world can be achieved by combining these with sriracha ketchup.