By Dana Jacobi
Printer-Friendly Version |

Adolescents create remarkable ways of testing their emerging powers and competing with one another. The gang I hung out with in high school, a giggle of culinarily precocious girls, engaged in wasabi-eating contests to see who could tolerate the most Japanese horseradish, the sinus-clearing hot stuff that's served with sushi.

On several occasions, I thought my ears would explode as I hopped from one foot to another, gasping while mopping my tearing eyes and nose. Fortunately, no damage was done, except to the image of American youth observed by startled waiters at the inexpensive Japanese restaurant where we indulged. Collectively, we had fewer colds and sinus problems than our other friends. We even admitted to craving a "hit" every few days and wondered if wasabi could be habit-forming which, by the way, it is not.

Today, American chefs combine this Japanese condiment with local ingredients, especially fish. In fusion cooking, it works nicely in mashed potatoes, light sauces, marinades and dressings, particularly accompanying salmon.

Wasabi is not related to horseradish. The latter tastes more intense and is less aromatic. In Japan, chefs favor using fresh wasabi, which is rarely seen in the U.S. because this finicky, root-like rhizome grows mainly in cold, clear water, high in the mountains. Fresh wasabi does not keep well once harvested, but is readily available as a dried powder or a paste sold in tubes.

Unfortunately, because wasabi is expensive, these products are often just a blend of dried horseradish and mustard powder, tinted with dye. (True wasabi is a pale, greyish green, its color the sign of authenticity.) Once mixed with water or other ingredients, wasabi loses its aroma and heat in a few hours, so prepare it shortly before using.

Wasabe Salmon and Edamame Rice Bowl

Makes 6 servings.

  • 1-1/2 cups sushi rice
  • 2 cups shelled frozen edamame
  • 2 Tbsp. reduced-sodium soy sauce
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. sugar
  • 1 Tbsp. wasabi powder
  • 1/4 tsp. roasted sesame oil
  • 1 3/4 cups (11 oz.) flaked salmon, cooked or canned*
  • Freshly ground black pepper, to taste
  • 4 tsp. sesame seeds
  1. Rinse rice in cold water until water runs clear. Drain well. In medium saucepan, boil 2 cups plus 2 Tbsp. cold water. Add rice. When water returns to a boil, cover. Cook 20 minutes without removing cover. Remove from heat and let rice sit 10 minutes, covered, before using.
  2. Meanwhile, boil edamame in salted water for 4 minutes. Drain and set aside.
  3. Whisk together soy sauce, vinegar, sugar, wasabi and oil with 2 Tbsp. water. Set aside.
  4. Set medium non-stick skillet over medium-high heat. Add sauce, salmon and edamame. Heat gently until fish is completely heated through, about 4 minutes. Season to taste with pepper.
  5. Remove pan from heat. Divide cooked rice among 4 deep, small bowls. Spoon a quarter of salmon/edamame mixture over rice, including sauce. Sprinkle sesame seeds on top and serve.

* One can (15 oz.) of salmon produces 1 3/4 cup or 11 ounces after skin and bones are removed and fish is flaked.

Per serving:
368 calories,
9 g. total fat (2 g. saturated fat),
49 g. carbohydrate,
22 g. protein,
3 g. dietary fiber,
490 mg. sodium

Dana Jacobi is a culinary professional and writer whose food appeals to everyone interested in eating well - deliciously and for good health. She has written several cookbooks, including The Best of Clay Pot Cooking and The Joy of Soy. A James Beard Award Finalist (as The Natural Kitchen: SOY!) this book redefined cooking with soyfoods in dishes for everybody. This article appears courtesy of AICR.


Sponsored Listings