A couple of weeks ago, somebody linked up a recipe for Wasabi Dip on Create It Thursday. Since then, I have not been able to stop thinking about it. I’m sure my new diet is to blame for that…but really, it can’t be healthy to think about a food all. the. time.
So I had to act on it this weekend. I really just used the inspiration from the Wasabi Dip recipe, and kind of did my own thing. I knew I wanted to add some of my favorite aspects of sushi into my version. It turned out to be amazingly delicious – I love having an option for sushi at home that doesn’t involve having to make the rolls (which I’m terrible at). I also like having the option to lighten it up a little bit…you’ll see that I used some ingredients that would kind of trim the calories. I thought I would share the recipe with y’all today!
Loaded Sushi Dip
1 8oz block fat free cream cheese, room temperature
1/4 cup + 2 tbsp reduced sodium soy sauce
1/3 cup Wasabi Sauce
1 pack imitation crab meat (Really any meat you like in sushi could be used…sushi-grade tuna, smoked salmon, or shrimp would also be great options!)
2 tbsp lemon juice
2 carrots, peeled
1/2 cucumber, peeled
1/2 cup tempura flakes (I made my own…see recipe below.)
1/4 cup light mayonnaise
1/4 cup Sriracha
1 pack Rice Crackers (In the international food aisle.)
Layer 1: Mix together cream cheese and 1/4 cup soy sauce.
Layer 2: Spread Wasabi Sauce over cream cheese mixture.
Layer 3: Spread crab meat over Wasabi Sauce. (You might want to chop finely before layering…I left mine in chunks, and I think the texture would have been a little better chopped.)
Layer 4: Smash avocados in a bowl and mix in lemon juice & 2 tbsp soy sauce.
Layer 5: Shred carrots (using a grater or vegetable peeler) and layer over avocados.
Layer 6: Shred cucumber (using a vegetable peeler) and pat some of the moisture out with a paper towel. Layer over carrots.
Layer 7: Layer tempura flakes over cucumber. If making your own tempura flakes…
-Mix together 4oz beer, 1/2 cup flour, and 1 tbsp soy sauce.
-Heat about 2″ of oil in a sauté pan.
-When oil is hot, drizzle in batter with a fork. Fry until golden brown and drain on a paper towel-lined plate. (You may have to do this in several batches.)
-Pulse tempura pieces in a food processor until smooth. (I didn’t do this part and wish I had – it would have made the tempura more “sushi-like,” if that makes sense.)
Layer 8: Mix together mayo and Sriracha and drizzle over top of tempura flakes.
Guys…SO, SO good. This definitely satisfied that sushi craving without all of the work of sushi! Hope y’all enjoy it too!
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