Creamy avocado with a kick of wasabi and a hint of lemon makes this spicy, Asian sauce ideal as a spread, dip or condiment for sushi.
Avocado and wasabi most of the times, have the word sushi in the same sentence. While I like to add wasabi to raw fish, I find it to be overpowering sometimes hence feel it doesn't do justice to good quality seafood.
Having experienced Chef Nobu's dishes in Dubai and his philosophy on the right way to eat sushi, I understand less is more. However, we all know wasabi served with Sushi in restaurants, is mostly made from horseradish or mustard using green colouring.
Now, to get your hands on real wasabi is not easy and even if you do, it is expensive. The solution we have here, is an easy to make avocado and wasabi sauce that is not overpowering and can be paired with almost anything.
Real wasabi (Japanese horseradish) comes from a wasabi root that is rather rare, as it is difficult to grow. Wasabi can take up to 3 years to reach maturity which makes it expensive.
Most restaurants that serve real wasabi, like to grate it in front of their guests as proof and for freshness. Fresh wasabi actually has only a hint of sharpness and a sweet finish.
You need just 4 ingredients to make this recipe, see below for substitutes.
Avocados make the body of the sauce so they can't be replaced.
Lemon keeps the avocado from discolouring and gives it the much needed acidity however lemon can be replaced with lime or white vinegar.
Wasabi is added for spice but it can be substituted with horseradish or mustard. Alternatively add green chilli or try our Avocado & Green Chilli Chutney instead.
Salt is used to season the sauce and can be replaced with soy sauce.
HOW TO MAKE AVOCADO AND WASABI SAUCE
The key to a smooth avocado wasabi puree are ripe avocados. You can spot a ripe avocado by it's dark skin but it's best to go by feel. If you gently squeeze a ripe avocado, it will give in but should not feel mushy.
To make the sauce, cut the avocado in half, remove the seed and scoop out the flesh. Place in a smoothie mixer and add the wasabi paste, juice from half a lemon and a pinch of salt.
Now to mix the ingredients into a fine puree, you will need to have patience. Unless you have a Thermomix (wish I had one) it will churn well on the first attempt. Using a blender, you will have to remove the lid every 10 seconds to scrape down the sides and pulse again until it all comes together.
Taste the avocado sauce. If you want more of a kick, add wasabi. If you want more tanginess, add lemon juice. Too strong? Add more avocado!
Does Avocado Sauce oxidise?
Avocado sauce oxidises when exposed to air. Basically the avocado puree turns brown on the surface but it doesn't mean it is bad!
Simply scrape off and discard the top layer and the rest is fine to eat. In a professional kitchen, we place the cling film directly onto the avocado puree to avoid any air reaching the avocado, you could do the same at home.
Avocado and wasabi sauce is best eaten when made fresh but it can keep well for a day, if stored correctly in the fridge - away from air and light. To be honest, it is still fine to eat on day 2 or 3 if you don't mind the oxidation.
WHAT DOES THE SAUCE GO WITH
Besides sushi and sashimi and this stunning salmon tartare, the avocado and wasabi sauce goes well with any seafood from roasted prawns, grilled fish to miso scallops and fresh oysters. You can also serve the sauce with grilled eggplant, vegetable crudités or green asparagus.
We have even used it as a salad dressing and it works pretty well. So as you can see, this is a very versatile sauce with many uses.
Up until now I thought my Garlic and Herb Aioli recipe was a personal best but this one has become a strong contender in winning top sauce! If you end up making both these sauces, we would love to know which one was your favourite so leave us a comment and star rating below!
Avocado and Wasabi Sauce
- smoothie mixer or thermomix
- 3 ripe avocados
- 1½ teaspoon wasabi paste
- ½ lemon
- Cut the avocado in half, remove the seed and scoop out the flesh.
- In a smoothie mixer or thermomix combine the avocado, wasabi paste, juice from half a lemon and a pinch of salt.
- Blend the ingredients. You will have to remove the lid every 10 seconds, scrape down the sides and pulse again until it all comes together.
- Adjust the seasoning with salt, lemon juice or wasabi as per your taste.