Loaded Sushi Dip Recipe : Lamberts Lately

A couple of weeks ago, somebody linked up a recipe for Wasabi Dip on Create It Thursday. Since then, I have not been able to stop thinking about it. I'm sure my new diet is to blame for that…but really, it can't be healthy to think about a food all. the. time.

So I had to act on it this weekend. I really just used the inspiration from the Wasabi Dip recipe, and kind of did my own thing. I knew I wanted to add some of my favorite aspects of sushi into my version. It turned out to be amazingly delicious – I love having an option for sushi at home that doesn't involve having to make the rolls (which I'm terrible at). I also like having the option to lighten it up a little bit…you'll see that I used some ingredients that would kind of trim the calories. I thought I would share the recipe with y'all today!

Loaded Sushi Dip

Ingredients

1 8oz block fat free cream cheese, room temperature
1/4 cup + 2 tbsp reduced sodium soy sauce
1/3 cup Wasabi Sauce
1 pack imitation crab meat (Really any meat you like in sushi could be used…sushi-grade tuna, smoked salmon, or shrimp would also be great options!)
2 avocados
2 tbsp lemon juice
2 carrots, peeled
1/2 cucumber, peeled
1/2 cup tempura flakes (I made my own…see recipe below.)
1/4 cup light mayonnaise
1/4 cup Sriracha
1 pack Rice Crackers (In the international food aisle.)

Directions

sushi dip with cream cheese mixture on top.

Layer 1: Mix together cream cheese and 1/4 cup soy sauce.

Layer 2: Spread Wasabi Sauce over cream cheese mixture.

sushi dip with imitation crab meat on top.

Layer 3: Spread crab meat over Wasabi Sauce. (You might want to chop finely before layering…I left mine in chunks, and I think the texture would have been a little better chopped.)

Layer 4: Smash avocados in a bowl and mix in lemon juice & 2 tbsp soy sauce.

Layer 5: Shred carrots (using a grater or vegetable peeler) and layer over avocados.

Layer 6: Shred cucumber (using a vegetable peeler) and pat some of the moisture out with a paper towel. Layer over carrots.

Layer 7: Layer tempura flakes over cucumber. If making your own tempura flakes…

-Mix together 4oz beer, 1/2 cup flour, and 1 tbsp soy sauce.
-Heat about 2″ of oil in a sauté pan.
-When oil is hot, drizzle in batter with a fork. Fry until golden brown and drain on a paper towel-lined plate. (You may have to do this in several batches.)
-Pulse tempura pieces in a food processor until smooth. (I didn't do this part and wish I had – it would have made the tempura more “sushi-like,” if that makes sense.)