I vividly remember the first time I had sushi. I was in college and visiting my brother in Chicago. We ate outside on a beautiful night at a sushi restaurant called Tsunami (it has since closed), right in the heart of downtown Chicago. I decided at that moment that I would be moving to Chicago when I graduated from college. I also decided I would eat sushi all the time in this magical city. I even tried to get a head start by picking up sushi at the local grocery store back in my college town in Iowa. Bad idea.
I have now lived in this magical city for over seven years and I absolutely love it. I don’t eat sushi as much as I would like, but it is definitely part of the regular rotation. While I can’t say that I have attempted making my own sushi, this dip is as close as I have come to homemade sushi. Even though it has no fish, it still has great sushi flavors and is ridiculously easy to make.
My friend, Marni, brought a variation of this dip to my house for a get together. I was obsessed. I tweaked it a bit by adding green onions, and I toasted the sesame seeds. Another change was that I combined some of the cream cheese with the wasabi paste to ease the bite of the wasabi. You could certainly skip this step by just spreading the wasabi paste (not powder) between the layers of cream cheese.
This is what your cream cheese and wasabi sandwich looks like before adding the toppings.
The Perfect Pairing for this dip is rice crackers. I had never purchased these before Marni brought them over, but they are just what this dip needs. It truly does taste like sushi. I have made it a few times and it is always a hit… no leftovers! If you are a true wasabi fan you can get wasabi rice crackers. That is my preference.
Lindsay at Perfecting the Pairing
· 8 oz block of cream cheese (light is fine)
· 2 tsp wasabi paste (more or less to taste)
· 1/3 cup reduced sodium soy sauce
· 1 Tb sesame seeds, toasted lightly
· 1 green onion, thinly sliced
Cut the end off of the cream cheese, about 1/3 of the block. Add the small section to a bowl, mix in the wasabi paste until completely combined. Slice the longer section of cream cheese in half, lengthwise. Place the bottom half of the cream cheese on a platter with raised sides. Spread the wasabi cream cheese over the bottom half and top it off with the remaining half.
Pour the soy sauce over the block of cream cheese and sprinkle with toasted sesame seeds and green onion slices. Serve with rice crackers.