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Napa Cabbage Noodle Salad
Salad American

Napa Cabbage Noodle Salad

4.4

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place the cabbage in a large bowl, cover, and place in the refrigerator to chill for 30 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, and almonds until lightly browned; set aside to cool.
  2. 2 Prepare the dressing by mixing the canola oil, soy sauce, sugar, balsamic, and white vinegars in a blender until smooth.
  3. 3 About 30 minutes before serving, toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.

By Carolyn

Asian Cucumber Salad
Salad Asian

Asian Cucumber Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place cucumber slices in a colander and sprinkle with salt; set aside to drain while you prepare the remaining ingredients.
  3. 3 Whisk vinegar and sugar together in a small bowl until sugar is dissolved; stir in sesame oil, garlic, ginger, and sesame seeds.
  4. 4 Rinse salt off cucumber slices by running under cold water; place in a large bowl.
  5. 5 Add sliced red chili peppers and vinegar dressing; toss to coat. Cover and refrigerate the salad until ready to serve. This salad tastes best on the day it is made.
  6. 6 Enjoy!

By sandradxb

Chilled Cucumber and Wood Ear Mushroom Salad
Salad Asian

Chilled Cucumber and Wood Ear Mushroom Salad

5.0

Prep
10 min
Cook
5 min
Total
90 min

Instructions

  1. 1 Soak mushrooms in water until hydrated, 15 to 20 minutes. Drain and place in a saucepan over medium heat; boil for 2 minutes. Drain and let cool.
  2. 2 Combine lime juice, soy sauce, sesame oil, ginger, sugar, and chile pepper in a bowl. Toss in cucumber, mushrooms, and sesame seeds. Chill for at least 1 hour before serving.

By MyNutriCounter

Strawberry Spinach Salad
Salad American

Strawberry Spinach Salad

4.8

Prep
10 min
Cook
Total
80 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the dressing: Whisk sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire sauce together in a medium bowl until well combined. Cover the dressing and chill it in the refrigerator for 1 hour.
  3. 3 To make the spinach salad: Combine sliced strawberries, torn spinach leaves, and almonds in a large bowl.
  4. 4 Pour dressing over salad; toss to coat.
  5. 5 Refrigerate for 10 to 15 minutes before serving.

By TOZENUF

Ramen Coleslaw
Salad American

Ramen Coleslaw

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine cabbage, green onions, and crushed ramen noodles in a large salad bowl; set aside.
  3. 3 Spread almonds and sesame seeds evenly onto a baking sheet.
  4. 4 Bake in the preheated oven until lightly browned, about 10 minutes.
  5. 5 Meanwhile, make dressing: Whisk together vinegar, oil, sugar, salt, pepper, and seasoning packet in a medium bowl.
  6. 6 Pour dressing over cabbage mixture; toss to coat evenly. Sprinkle with toasted almonds and sesame seeds.

By Mary

Easy Spaghetti Salad
Salad Italian

Easy Spaghetti Salad

4.6

Prep
20 min
Cook
10 min
Total
150 min

Instructions

  1. 1 Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
  2. 2 Whisk salad dressing, cheese, seeds, salt, paprika, garlic powder, and peppers together until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.

By CORWYNN DARKHOLME

Bok Choy Ramen Salad
Salad Asian

Bok Choy Ramen Salad

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Whisk canola oil, 1/2 cup sugar, red wine vinegar, and 2 tablespoons soy sauce together in a bowl.
  2. 2 Melt butter in a saucepan over low heat; add 2 tablespoons sugar and stir until dissolved. Crumble ramen noodles into butter mixture, then stir in ramen seasoning packets, sesame seeds, almonds, and 1 tablespoon soy sauce; cook until lightly toasted, stirring constantly to prevent burning, 2 to 3 minutes. Remove from heat.
  3. 3 Toss vinaigrette, ramen mixture, bok choy, and green onions together in a large bowl.

By Heather Roscelli

Korean Cucumber Salad
Salad Korean

Korean Cucumber Salad

4.7

Prep
10 min
Cook
Total
55 min

Instructions

  1. 1 Place sliced cucumbers in a large bowl and sprinkle evenly with salt; allow liquid to drain from cucumbers for about 15 minutes.
  2. 2 Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
  3. 3 Place green onion and garlic in a salad bowl; add rice vinegar, sesame oil, honey, lemon juice, rice wine, toasted sesame seeds, Korean red pepper flakes, and ground black pepper. Add cucumbers and toss to coat.
  4. 4 Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

By Oriana

Gomasio (Sesame Salt)
Japanese

Gomasio (Sesame Salt)

Prep
5 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place a cast iron or heavy-bottomed stainless steel pan over medium heat. Add salt. Stir until heated through, about 1 minute. Pour salt into a mortar. Add sesame seeds to the pan. Stir constantly with a wooden spoon or spatula until seeds are fragrant and starting to crack. Test if the seeds are ready using the back of a stainless steel spoon; they will be dry, not wet.
  2. 2 Pour the toasted seeds into the mortar. Allow to cool slightly. Place the mortar at hip level, preferably while seated. Grind with a pestle until the seeds have opened and the salt pulverizes; the finished mixture should resemble rough sand.

By Buckwheat Queen

Vegan Japanese Spinach Salad
Dinner Japanese

Vegan Japanese Spinach Salad

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Place 1 1/2 tablespoons sesame seeds on a plate; use the bottom of a pot or heavy measuring cup to crush the seeds. Transfer to a bowl. Add water, soy sauce, and sugar; stir dressing.
  2. 2 Bring a small pot of water to a boil; add salt. Add spinach and cook until wilted, no more than 1 minute. Drain spinach into a colander and rinse with cool water to stop the cooking process. Squeeze spinach with hands to remove moisture. Cut into strips.
  3. 3 Place cooked spinach in serving bowls. Drizzle dressing on top and add remaining sesame seeds as garnish.

By chefcs

Japanese Cucumber Salad
Dinner Japanese

Japanese Cucumber Salad

4.7

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
  2. 2 Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.

By Kelly Joy

Japanese Cucumber Salad (Sunomono) Recipe
Lunch Japanese

Japanese Cucumber Salad (Sunomono) Recipe

4.5

Prep
15 min
Cook
Total
60 min

Instructions

  1. 1 Partially peel cucumbers lengthwise, leaving thin green stripes around cucumbers; halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon; discard seeds. Thinly slice cucumbers; transfer to a bowl. Add salt to cucumbers; mix with your hands until cucumbers are limp. Set aside for 45 minutes.
  2. 2 Transfer cucumbers to a strainer; squeeze as much liquid out as possible.
  3. 3 Combine lemon juice, sugar, and vinegar in a large bowl until sugar dissolves. Add cucumbers; toss to coat. Divide cucumbers among small bowls; top with sesame seeds.

By Celsia

Onigiri (Japanese Rice Balls)
Lunch Japanese

Onigiri (Japanese Rice Balls)

4.4

Prep
20 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Wash rice in a mesh strainer until water runs clear. Combine washed rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover, and simmer rice until water is absorbed, 15 to 20 minutes. Let rice rest for 15 minutes to continue to steam and become tender. Allow cooked rice to cool.
  2. 2 Combine remaining 1 cup water with salt in a small bowl; use to dampen hands before handling rice. Divide cooked rice into 8 equal portions. Use one portion of rice for each onigiri.
  3. 3 Divide one portion of rice in two. Create a dimple in rice and fill with a heaping teaspoon of bonito flakes. Cover with remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press rice to shape into a triangle; wrap with a strip of nori and sprinkle with sesame seeds. Repeat with remaining portions of rice.

By Li Shu

Sunomono (Japanese Cucumber and Seafood Salad)
Lunch Japanese

Sunomono (Japanese Cucumber and Seafood Salad)

3.0

Prep
15 min
Cook
Total
90 min

Instructions

  1. 1 Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumbers, about 15 minutes. Brush salt from cucumbers and dry with a paper towel to remove excess moisture.
  2. 2 Combine cucumbers, crab sticks, rice vinegar, and soy sauce in a glass bowl; toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
  3. 3 Divide cucumber salad onto four plates; sprinkle each portion with sesame seeds.

By xerxes2695

Spicy Tuna Rolls
Dinner Japanese

Spicy Tuna Rolls

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Cut off the bottom quarter of each nori sheet; reserve for another use.
  2. 2 Combine chopped tuna, mayonnaise, green onions, and hot sauce in a bowl.
  3. 3 Center 1 sheet of nori on a bamboo sushi mat. Wet your hands. Spread a thin layer of rice on the nori using your hands; press into a thin layer, leaving a 1/2-inch space at the bottom edge. Sprinkle with sesame seeds. Arrange 1/4 of the tuna mixture in a line across the rice, about 1/3 of the way down from the top of the sheet.
  4. 4 Wet the uncovered edge of the nori. Lift the top end of the mat and firmly roll it over the ingredients. Roll it forward to make a complete roll. Repeat with remaining ingredients.
  5. 5 Slice the rolls into 3/4-inch pieces using a wet knife. Serve immediately or refrigerate until serving.

By ChefJackie

How to Make Rice Balls (Onigiri)
Dinner Japanese

How to Make Rice Balls (Onigiri)

5.0

Prep
15 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Combine rice and water in a heavy-bottomed pot with a tight-fitting lid. Soak for 20 to 30 minutes. Cover and bring to a boil over medium heat. Once water is boiling, reduce heat to low and cook until water is completely absorbed, 12 to 13 minutes. Remove from the heat; keep covered and steam for another 10 minutes. Remove lid and cool to room temperature, about 20 minutes.
  2. 2 Wet your hands and form small amounts of rice into triangle shapes if possible, or round balls. Wrap each onigiri with a strip of nori. Season with salt and garnish with sesame seeds and seaweed flakes.

By Taro Saeki

Asian Green Bean Salad
Lunch Japanese

Asian Green Bean Salad

5.0

Prep
10 min
Cook
11 min
Total
51 min

Instructions

  1. 1 Place green beans in a pot with water to cover; bring to a boil. Cook until tender, 6 to 8 minutes; drain.
  2. 2 Combine green beans, sugar, soy sauce, oil, mirin, and sweet chile sauce in a bowl. Mix thoroughly. Cover with plastic wrap; refrigerate 30 minutes to 4 hours. Mix in sesame seeds.

By Den2014

Quick Sesame Green Beans
Dinner Japanese

Quick Sesame Green Beans

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place the green beans into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam for 5 minutes. Remove from the heat and transfer beans to a serving bowl.
  2. 2 Meanwhile, in a small bowl, stir together the soy sauce, miso paste, red pepper flakes, garlic and ginger. Pour over the green beans and toss to coat. Sprinkle sesame seeds on top.

By calsmom

Japanese Cucumber Sunomono
Dinner Japanese

Japanese Cucumber Sunomono

5.0

Prep
15 min
Cook
Total
80 min

Instructions

  1. 1 Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
  2. 2 Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
  3. 3 Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
  4. 4 Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
  5. 5 Just before serving, sprinkle each portion with sesame seeds. Enjoy!

By ChefJackie

Japanese Deviled Eggs
Appetizer Japanese

Japanese Deviled Eggs

4.4

Prep
20 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2 Place sesame seeds in a dry skillet over medium heat; cook and stir until lightly browned, about 3 minutes. Remove to cool on a paper towel-lined plate.
  3. 3 Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise, soy sauce, wasabi paste, and rice vinegar. Process until smooth; add bread crumbs and green onion to yolk mixture and pulse just enough to mix evenly.
  4. 4 Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.

By Mya

Zaru Soba
Dinner Japanese

Zaru Soba

4.5

Prep
10 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Bring a lightly salted pot of water to a boil. Add soba noodles; cook, stirring occasionally, until tender, 5 to 8 minutes. Drain. Rinse with cold water to speed up cooling process.
  2. 2 Combine dashi, soy sauce, mirin, and white sugar in a small saucepan; bring to a boil. Remove from heat and cool to room temperature, about 25 minutes.
  3. 3 Toss noodles with sesame seeds and divide among 4 serving bowls. Spoon dashi sauce over noodles. Top with green onions and nori.

By BRENNA3

Sesame-Seared Tuna
Dinner Japanese

Sesame-Seared Tuna

4.7

Prep
10 min
Cook
1 min
Total
11 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir together soy sauce, sesame oil, mirin, and honey in a small bowl.
  3. 3 Pour half into a separate small bowl, stir in rice wine vinegar, and set it aside as a dipping sauce.
  4. 4 Spread sesame seeds out on a plate. Coat tuna steaks with remaining soy sauce mixture, then press into sesame seeds to coat.
  5. 5 Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan; sear for about 30 seconds on each side.
  6. 6 Serve with dipping sauce and wasabi paste.

By NEWORLEANSGIGLET

Miso Salmon
Dinner Japanese

Miso Salmon

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Fill a large skillet with about 1 inch of water and bring to a boil. Poach fish just until cooked on the outside, about 2 minutes per side. Transfer fillets to a broiler pan.
  3. 3 Stir together miso paste, brown sugar, salad dressing, sake, water, rice vinegar, sesame seeds, and sesame oil in a small bowl. Spread over the tops of the salmon fillets.
  4. 4 Bake in the preheated oven until almost cooked through, about 15 minutes. Switch the oven to broil, and broil until the top is browned and bubbly, about 5 more minutes. Cut fillets into portions to serve.

By Kalyn

Japanese-Style Cabbage Salad
Dinner Japanese

Japanese-Style Cabbage Salad

4.3

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Combine cabbage, green onions, almond, and sesame seeds in a large bowl.
  2. 2 Make dressing: Whisk together sesame oil, vinegar, sugar, garlic, ginger, salt, and pepper in a small bowl until sugar is dissolved.
  3. 3 Pour dressing over cabbage mixture and toss until well combined.

By Cynthia

Crispy Rice Sushi Bites (Copycat Nobu Recipe)
Appetizer Japanese

Crispy Rice Sushi Bites (Copycat Nobu Recipe)

4.0

Prep
10 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Tightly pack the sushi rice into a square 8x8-inch cake pan lined with plastic wrap. Chill for 2 to 3 hours in the refrigerator or 30 minutes in the freezer.
  2. 2 Heat 1/2 cup oil in a large skillet over medium heat. Cut the rice into thick, rectangular shapes, about 2 to 3 inches in length and 1 inch in width. Carefully move the pieces to the hot oil and fry until they reach a deep golden brown color, 2 to 3 minutes on each side. Drain on paper towels.
  3. 3 Combine diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice in a medium bowl until thoroughly mixed.
  4. 4 To assemble, place fried sushi rice on a serving platter. Top with 1 to 2 tablespoons of the spicy tuna mixture. Layer a few slices of avocado on top of each piece. Garnish with a thin drizzle of Sriracha, a jalapeño slice, and a sprinkle of sesame seeds.

By Annie Campbell

Japanese Tofu Salad
Lunch Japanese

Japanese Tofu Salad

4.6

Prep
35 min
Cook
5 min
Total
100 min

Instructions

  1. 1 Place tofu between two plates. Place a heavy book on top and let sit until tofu has drained, about 1 hour, pouring out expelled liquid every 20 minutes.
  2. 2 Whisk together soy sauce, mirin, rice vinegar, and sesame oil in a small bowl.
  3. 3 Heat vegetable oil in a small pan over medium heat. Add garlic and ginger; gently stir and cook until lightly golden, 1 to 2 minutes. Stir into soy sauce mixture.
  4. 4 Cut pressed tofu into bite-sized pieces, then place into a bowl with tomato, onion, and cilantro. Pour in dressing and toss to coat. Garnish with sesame seeds.

By JOSIE