Jun 242010

This appetizer came from my dad of all places! His love of all things spicy made this one recipe he had to have and has since passed on to the rest of the family! WARNING: this sucker is hot!

It’s super super simple (you’ll notice that trend with me – the simpler the better)

1 block of cream cheese
2-3 tbs wasabi paste(I get mine in a tube in the Asian section of the grocery store)
2 tbs soy sauce (yea, I ignored the amt and just dumped until things were well coated)
2 tbs toasted sesame seeds

Place the cream cheese in a shallow dish. Cut the block of cream cheese in half length wise (so you have two thin blocks of cream cheese). Spread the wasabi paste all over one piece of the cream cheese and put the top back on (so you have a cream cheese and wasabi sandwich). Pour soy sauce over the cream cheese and let it stand for at least 2 hours, turning over occasionally.

Some versions tell you to roll the whole block in sesame seeds now, I take the lazy route and just sprinkle them on top:) Cover in plastic wrap and refridge. It’s best if it sits overnight but is still quite tasty if you serve it immediately.

Serve with crackers. (I use Ritz Crisps but when I originially had it the chef had found rice crackers to complete the Asian taste).

let the cheese soften at room temp so it’s spreadable then spread it out on a piece of saran wrap in a rectangle about 10in x 5in. Spread the wasabi on top and roll up tightly like a jelly roll (long and skinny). Refridgerate until you’re ready to eat it (or at least until it hardens some).

When you’re ready to server, place on in a shallow dish, pour soy sauce over top and garnish with the sesame seeds. Server with crackers.

This was is a tad more fancy but in all honesty, it goes so quickly that few people will notice the extra effort:)

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  One Response to “Wassssabi…..”

  1. Sounds delirious – I love cream cheese and avocado sushi rolls with sesame seeds and wasabi – this sounds like an easier-to-prepare variation without the rice, seaweed, or avocado.

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