Wasabi Lemon Cream

Name: Wasabi Lemon Cream
Yield: Makes 150ml (5fl oz/⅔ cup)
Cuisine: Japanese
Ingredients: 5 tbsp Japanese-style mayoneizu; 5 tbsp soured cream; 1 tbsp wasabi paste; a few drops of lemon juice; a pinch of salt

Preparation info

Makes
150 ml

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

A refreshing, creamy dressing that will add a real kick to any sushi or tiraditos or even salads. I love using wasabi lemon cream in the Salmon sushi, two ways and Tuna sashimi tostada.

Ingredients

5 tbsp Japanese-style mayoneizu
5 tbsp soured cream
1

Asia
Japan
Sauce
Fish course
Pescatarian
South America

Method

In a bowl, whisk all the ingredients together until well combined. Check the seasoning and add more salt, wasabi paste (if you like it a tad spicier) or lemon juice. The wasabi cream should taste spicy, but not overly so, with a refreshing acidity from the lemon. Once made, this cream lasts a week in the fridge.