Wasabi Citrus Recipe

Prepare wasabi emulsion

In a small bowl, whisk together the wasabi paste and honey until smooth. Add the grated ginger and minced garlic and whisk to combine. This helps disperse the wasabi evenly so it won't clump when combined with the liquids.

Combine acids and seasonings

In a medium bowl or measuring cup, combine the fresh lime juice, fresh orange juice, rice vinegar, and light soy sauce. Whisk in the salt and pepper until dissolved.

Emulsify with oil

Slowly drizzle the neutral oil into the acid mixture while whisking constantly to create a smooth emulsion. Once the oil is incorporated, whisk in the toasted sesame oil for aroma.

Incorporate wasabi mixture

Add the wasabi-honey-ginger-garlic mixture to the emulsified dressing and whisk thoroughly until uniform in color and texture. Taste and adjust seasoning: add up to 0.5 tsp additional wasabi for more heat, or up to 1 tbs more honey for sweetness, balancing with a splash more lime if needed.

Finish

If you prefer a very smooth dressing, strain through a fine mesh sieve into a clean jar, pressing to extract all liquid. Stir in the toasted sesame seeds and sliced scallion if using. Transfer to an airtight jar and refrigerate for at least 30 minutes to allow flavors to meld. Bring to room temperature and shake well before using.

For a salad: place mixed salad greens in a large bowl, add sliced cucumber and avocado. Drizzle vinaigrette over the salad (start with about 3–4 tablespoons for 6 cups greens) and toss gently to coat. Adjust amount to taste. Top with seared tuna or grilled shrimp if desired.

Storage: keep dressing refrigerated up to 7 days. Re-shake or whisk before each use. If separation occurs, re-emulsify by whisking briskly or blending briefly.