Donburi is a quintessential Japanese dish that’s a big household favourite. To make a donburi, take a big bowl of rice – the don – and top with whatever you’re hungry for: juicy pork cutlet for katsu-don, sliced cooked beef for gyu-don, or heaps of just-fried tempura for ten-don. Here, we’ve combined the distinct flavour of sushi rice with avocado and fresh tuna for a simple but special don. The combination of raw tuna with creamy avocado is sensational, while the piquant wasabi sauce simultaneously complements the creaminess of the sauce while cutting through the avocado. This is really worth a try.
The combination of the softness of the yam and sharpness of the wasabi is what makes this dish special.
This is a chilled pasta with very rich and creamy wasabi-hinted avocado sauce. If you enjoy a little kick of wasabi, then this appetizer is for you.
Winner of the 2006 Original Sushi Competition. Recipe by Jaturavit Saysena.
Try this simply soy sauce dressing over salads for a deliciously piquant flavour.
It's party season, so here's a way to turn your cocktail sausages Japanese for something a little bit different. It reminds me of the taste of kushiyaki restaurants in Japan. Make your Christmas party snacks that little bit special with the piquant taste of wasabi and the sweet tang of spring onion.
Adults' Finalist sushi by Sanna Miettunen, from the Original Sushi Competition 2003.
Poached salmon is a British classic, but this recipe gives it a Japanese twist with the addition of wasabi mayonnaise. The fresh aroma of wasabi works really well with the salmon, delicate and tender from the poaching. Drizzled with creamy sauce, this is the perfect starter for a dinner party.
A simple and delicious way to bring a little wasabi heat to any classic dish.
