Source: Food.com
By JustJanS

Ingredients:
2 avocados , halved,stoned,and skin removed
250 g cooked shelled king prawns

DRESSING
4 teaspoons light soy sauce
2 tablespoons rice wine vinegar
2 teaspoons wasabi

Prep Time: 5 mins
Total Time: 5 mins

Directions:
1. Cut each half of the avocados into 3/4 inch cubes.
2. Cut the prawns into 1 inch pieces.
3. Put the prawns and avocados into a bowl and toss well with the dressing, and serve at once.

Servings: 4

Source: Adapted from Food.com
By Kelly M.

Ingredients:
3 medium potatoes
½ teaspoon salt , divided
1 tablespoon wasabi powder
1 tablespoon water
1 tablespoon butter
2 tablespoons half-and-half

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins

Directions:
1. Peel potatoes and cut into approximately 2-inch chunks.
2. Place in pot with 1/4 teaspoon of the salt, cover with water and bring to a boil.
3. When boiling, cover and reduce heat to simmer for about 15 minutes, or until potatoes are tender.
4. While the potatoes are cooking, in a small bowl combine the wasabl powder and the water to make a paste and set aside.
5. Drain the potatoes and immediately return them to the same pot.
6. While the potatoes are still hot add the butter and mash until completely smooth.
7. Add the cream and mash again until well combined and creamy.
8. Add the remaining 1/4 teaspoon of salt and the wasabi paste and mash once more, until well combined.
9. As mentioned above, these may be potent for some, so you may want to add the wasabi a little at a time, tasting as you go (It's perfect for me with the full amount).
10. If you want creamier potatoes, add more cream by the teaspoon until desired consistency.
11. Serve hot.

Servings: 2

Source: Adapted from Food.com
By Rhiannon Deux
 
Ingredients:
5 medium scallions
6 tablespoons low sodium soy sauce
3 teaspoons wasabi powder
1 tablespoon honey
1 ½ teaspoons fresh gingerroot , grated
16 large fresh shrimp , peeled and deveined
1 lb sea scallops (about 16 scallops)
1 large red bell pepper , cut into 16 chunks
8 medium cremini mushroom caps , halved
cooking spray

Prep Time: 25 mins
Cook Time: 5 mins
Total Time: 30 mins

Directions:
1. Preheat outdoor grill (or grill pan). Cut white and light green parts of scallions into sixteen 1-inch lengths; thinly slice darker green parts.
2. In a small bowl, stir together soy sauce, wasabi, honey and ginger root until blended.
3. Pour 1/4 cup of soy mixture into a large bowl; set remaining soy mixture aside. Add shrimp, scallops, pepper, mushrooms and 1-inch length scallions to bowl; toss to coat.
4. Alternately thread 2 pieces each of shrimp, scallops, pepper, mushrooms and scallions onto each of 8 ten-inch metal skewers. Lightly coat skewers with cooking spray.
5. Grill skewers, turning as needed, just until shrimp and scallops are cooked through, about 4 to 5 minutes. Remove to serving plates or platter and drizzle with reserved soy mixture. Sprinkle with sliced scallions and serve. Yields 2 skewers per serving.

Servings: 4

Source: allrecipes.com
By: bullcitybob

Ingredients:
2 eggs
2 ripe Hass avocados peeled and chopped
1 onion, finely diced
1 tomato, finely diced
3 tablespoons fresh lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 teaspoon wasabi powder
1 green onion, thinly sliced
chopped fresh cilantro

Prep Time: 20 mins
Total Time: 1 hr 20 mins

Directions:
1. Place the eggs into a saucepan in a single layer, and fill with water to cover the eggs by at least 1 inch. Cover the saucepan, and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and dice the eggs.
2. Use a fork to mash the avocados in a large bowl. Stir in the hard cooked eggs, onion, tomato, lime juice, pepper sauce, Worcestershire sauce, salt, pepper, and wasabi powder. Mix well; taste, and add additional salt and pepper if necessary.
3. Place guacamole in serving bowl, and garnish with green onion and cilantro. Cover, and refrigerate for 1 hour to allow flavors to blend.

Servings: 6

Source: allrecipes.com
By: Vivian Lee

Ingredients:
2 cups Japanese sushi rice
6 tablespoons rice wine vinegar
6 sheets nori (dry seaweed)
1 avocado - peeled, pitted and sliced
1 cucumber, peeled and sliced
8 ounces smoked salmon, cut into long strips
2 tablespoons wasabi paste

Prep Time: 30 mins
Total Time: 5 hrs

Directions:
1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
2. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
3. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
4. Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

Servings: 6

Source: Food.com
By its_me_susan

Ingredients:
1 can salmon (boneless/skinless)
¼ cup low-fat mayonnaise
¼ cup plain breadcrumbs
1 egg , beaten
2 tablespoons wasabi
1 teaspoon tamari or 1 teaspoon soy sauce
1 tablespoon rice vinegar or 1 tablespoon lemon juice
¼ cup finely chopped red bell pepper
extra breadcrumbs
cooking spray

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins

Directions:
1. Mush the top ingredients together in a big bowl; Adding extra breadcrumbs till the texture is workable.
2. Roll into balls and flatten into patties.
3. Press the patties into the extra breadcrumbs.
4. Spray tops with Pam, flip and spray bottoms.
5. Cook in large skillet over medium-high heat until nice and brown and firm to the touch.
6. You can use the same technique with Tuna.
7. I like that to have an italian flavor, so I take out the wasabi and soy and add basil and oregano and shredded mozzarella.
8. They are great with pasta sauce.

Servings: 6

Source: Adapted from Food.com
By Dancer^

Ingredients:
1 ½ teaspoons dry wasabi (or to taste)
2 cucumbers
2 tablespoons rice wine vinegar or 2 tablespoons distilled white vinegar , mixed with 1 tbsp water
2 teaspoons agave syrup
1 teaspoon sesame oil
salt and black pepper , freshly ground
1 green onions or 2 scallions , thinly sliced
1 tablespoon black sesame seeds or 1 tablespoon sesame seed (toasted white)

Prep Time: 25 mins
Cook Time: 5 mins
Total Time: 30 mins

Directions:
1. Mix the wasabi with 1/2 teaspoon warm water in the bottom of a mixing bowl and let it stand for 5 minutes.
2. Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds.
3. Cut the cucumbers widthwise into 1/4-inch crescents.
4. Add the vinegar and agave syrup to the wasabi and whisk until smooth.
5. Whisk in the sesame oil, salt, and pepper.
6. Just before serving, add the cucumbers, green onion, and sesame seeds to the dressing and mix well.

Servings: 4