Best 6 Sushi Dipping Sauce Recipes

SPICY SUSHI DIPPING SAUCE

Steps:

• Stir soy sauce, chile-garlic sauce, sesame oil, and garlic powder together in a small bowl; add lemon slice.

SUSHI DIPPING SAUCE

Steps:

• In a small bowl, combine wasabi paste, scallion, mirin, soy sauce, and sesame oil, and stir until combined.

LINDA'S THAI SWEET CHILI SAUCE FOR DIPPING (EGG ROLLS, SUSHI)

Steps:

• In a small pan add the first 6 ingredients together, over low heat.
• Stir constantly until mixture thickens to a syrupy consistency, about 5 minutes once it starts to simmer. It reduces quite a bit.
• Mix well, and let sit until hot.
• Mix the cornstarch and water together in a small bowl and add to the sauce. Mix well. Let cook until it starts to thicken, then remove from heat.
• Let cool, and use in any of your Thai recipes asking for Sweet Chili Sauce.

COLD FRUIT SUSHI WITH HONEY DIPPING SAUCE

Steps:

• Place the fruit on a cutting board lined with parchment. Trim the tops and bottoms of the melons and pineapple and sit them upright on the cutting board. Using a very sharp knife, cut away the rind, slicing lengthwise, working your way around the fruit. Cut about 24 very thin slices of melon in the same fashion, slicing from top to bottom, allowing the juices to collect on the parchment paper.
• Slice the pineapple lengthwise into 1/8-inch slices. Pile and cut into matchsticks.
• Pour the juices that have collected into a small bowl. Stir in the honey and set aside.
• To assemble the fruit sushi, lay the melon slices vertically on the cutting board. Place 3 pineapple matchsticks horizontally at the base of the melon slice and roll. Trim the base so that the rolls sit firmly on a dessert plate. Serve with the honey dipping sauce.

COLD FRUIT SUSHI WITH HONEY-STYLE DIPPING SAUCE

Steps:

• Place the fruit on a cutting board lined with wax paper or parchment paper.
• Trim the tops and bottoms of the melons and pineapple and sit them upright on the cutting board.
• Using a very sharp knife, cut away the rind, slicing lengthwise, working your way around the fruit.
• Cut about 24 very thin slices of melon in the same fashion, slicing from the top to bottom, allowing the juices to collect on the parchment paper.
• Slice the pineapple lengthwise into 1/8" slices. Stack and cut into matchsticks.
• Pour the juices that have collected into a small bowl.
• Stir in the sweetener and set aside.
• To assemble the fruit sushi:
• Lay the melon slices vertically on the cutting board. Place 3 pineapple matchsticks horizontally at the base of the melon. Roll the melon around the matchsticks, wrapping tightly.
• Trim the base of the roll and slice it into individual pieces.
• Squeeze some fresh lemon juice over the pieces, and refrigerate until it is time to serve dessert. Serve with juices mixed with sweetener. Enjoy!

CATEGORY: SUSHI / DIPPING SAUCE

Steps:

• Ratio: if you like it SPICY, 1:1, or if you're like me, 1 part mayo to 2 parts sriracha If you like it mild with a touch of heat, and you are making it for you and one other person, I would put -4 whopping tblspns of Mayo -1 exact tblsn of sriracha I suggest serving it in a small shot glass or small mise-en-place kind of small-tchotcke-kind of glass or melamine receptacle. Even a cocktail flute would work if you wanted it in lieu of cocktail sauce for your shrimp... like a cracked out version of cocktail and tartar sauce in nirvana. Also, kindly please note that this would be a fabulous sauce on raw salmon to cook in oven... I will write up this as a separate recipe for you lazy folks who don't read the whole thing (like myself).