Some of these, like miso soup and vegetable tempura, are traditional, while others, this Din Tai Fung Cucumber Salad and Kung Pao Brussels Sprouts, are more new-school recipes with an Asian cuisine influence. But the one thing they all have in common is that they’re super delicious and easy to prepare!
Learn how to make Udon Soup (Kake Udon) at home. It’s a traditional Japanese appetizer made with tender udon noodles and a rich, dashi-based broth. This classic soup is warm, cozy, and the perfect umami-forward canvas for flavorful toppings.
This simple Hamachi Crudo appetizer dresses buttery yellowtail in a bright soy and yuzu dressing before it’s finished with serrano peppers and lemon zest. Similar to sashimi, this Japanese delicacy is sure to impress at dinner parties.
Kung Pao Brussels Sprouts are crispy on the outside, tender on the inside, and covered in a sweet and spicy kung pao sauce. Toss with roasted peanuts and red chilis for a crazy delicious spin on a classic roasted vegetable.
These copycat Din Tai Fung Green Beans are deliciously crispy and coated with lots of savory garlic and a spicy chili crisp. It’s the best umami-forward side dish to pair with all of your takeout-inspired favorites!
This delicious spicy edamame recipe takes less than 10 minutes to make. It’s made with toasted sesame oil and Schichimi Togarashi (Japanese 7 Spice). You can make it as spicy as you’d like. Serve this high protein dish as an appetizer, side, or snack. (Vegan, Gluten Free)
Many of these sushi sides can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
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Wondering what to serve with sushi? Looking for some tasty sushi dinner ideas? There are so many great options! From miso soup, to veggie tempura, and more! Here are 15+ of the BEST sushi side dishes. Try one of them with these Vegetarian Sushi Spicy “Tuna” Rolls. They taste just like the classic sushi roll but are loaded with plant-based goodness.
Using a paring knife, score a small X through the skin on the bottom of each tomato.
Add the tomatoes to the boiling water and cook until the skin starts to peel (about 3 minutes). Immediately transfer the tomatoes to a bowl of ice water to chill and stop the cooking process.
Once cool enough to handle, use your hands to peel the tomatoes then cut them in half, remove the seeds, and cut them into bite sized pieces.
Combine the marinade mixture in a medium bowl.
Add the tomatoes to the marinade. Toss to coat, and let marinate for at least 30 minutes.
Bring rice and water to a boil over high heat. Reduce heat to a simmer and cook for 15 minutes, covered. Remove from heat and let rest while you prepare the remaining ingredients. Whisk vinegar, sugar and salt in a small bowl until the sugar dissolves; drizzle over the rice and stir to combine.
Spicy “Tuna” Sauce:
Stir together sauce ingredients and set aside.
Lay down a sheet of nori on a sushi mat or piece of saran wrap. Spread about ⅔ cup of the sushi rice over the nori, leaving about 1-inch clean on one end.
Spread the sriracha mayo across the rice, then top with cucumber, tomatoes and 2 slices of avocado.
Roll starting at the bottom and stop when you reach the bare strip at the top. Wet your fingers and run them along the bare edge, then continue rolling until sealed.
Using a sharp knife, cut into even pieces, about ¾ inch thick. Serve with additional spicy mayo and soy sauce on the side.