Here’s a secret the Japanese have known for centuries – some of the most exquisite dishes never meet a flame. These Japanese-inspired no-cook recipes aren’t just convenient shortcuts; they’re an art form born from a culture that has mastered the delicate balance of texture, temperature, and taste.
Each dish in this collection tells a story of traditional techniques reimagined for your modern kitchen. These recipes promise to deliver the subtle sophistication of Japanese cuisine without ever touching your thermostat.
Here are 12 delicious, no-cook recipes that go beyond traditional sushi. These dishes feature simple ingredients and easy preparation methods, perfect for when you want a quick, refreshing meal.
1. Classic Hiyayakko (Chilled Tofu)
Prep Time: 5 minutes
Servings: 2
Ingredients:
- 1 block silken tofu
- 2 tablespoons soy sauce
- 1 green onion, finely chopped
- 1 teaspoon grated ginger
- Katsuobushi (dried bonito flakes)
Instructions:
- Drain tofu and cut into 2 rectangular blocks
- Place on serving dishes
- Drizzle with soy sauce
- Top with green onion, ginger, and katsuobushi
Tips: For a vegetarian version, replace katsuobushi with crushed nori seaweed.
2. Namasu (Daikon and Carrot Salad)
Prep Time: 15 minutes + 30 minutes marinating
Servings: 4
Ingredients:
- 2 cups daikon radish, julienned
- 1 large carrot, julienned
- 1 teaspoon salt
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- Pinch of salt
Instructions:
- Sprinkle julienned vegetables with salt and let sit for 10 minutes
- Squeeze out excess water
- Mix vinegar and sugar until dissolved
- Combine with vegetables and refrigerate for 30 minutes
Tips: Use a mandoline slicer for uniform cuts.
3. Japanese Cucumber Sunomono
Prep Time: 10 minutes
Servings: 4
Ingredients:
- 2 Japanese cucumbers
- 1/2 teaspoon salt
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon sesame seeds
Instructions:
- Slice cucumbers very thinly
- Sprinkle with salt and let sit for 5 minutes
- Squeeze out excess water
- Mix vinegar and sugar, pour over cucumbers
- Sprinkle with sesame seeds
Tips: Regular cucumbers can be substituted, but remove seeds first.
4. Natto Mayo Don
Prep Time: 5 minutes
Servings: 1
Ingredients:
- 1 package natto
- 1 bowl cooked rice (cold)
- 2 tablespoons mayonnaise
- 1 sheet nori, cut into strips
- Soy sauce to taste
Instructions:
- Mix natto with included sauce packets
- Place cold rice in bowl
- Top with natto mixture
- Add mayonnaise and nori strips
- Drizzle with soy sauce
Tips: Japanese Kewpie mayonnaise works best for authentic flavor.
5. Tofu and Wakame Salad
Prep Time: 10 minutes
Servings: 2
Ingredients:
- 1 block firm tofu, cubed
- 2 tablespoons dried wakame seaweed
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
Instructions:
- Soak wakame in cold water for 5 minutes, drain
- Combine tofu and rehydrated wakame
- Mix remaining ingredients for dressing
- Pour over tofu mixture
Tips: Pat tofu dry before cubing for better texture.
6. Umeboshi Onigiri
Prep Time: 15 minutes
Servings: 4 onigiri
Ingredients:
- 2 cups cooked sushi rice (cold)
- 4 umeboshi (pickled plums)
- 2 sheets nori
- Salt for hands
Instructions:
- Wet hands and sprinkle with salt
- Take 1/2 cup rice and flatten
- Place umeboshi in center
- Form into triangle
- Wrap base with nori strip
Tips: Keep hands wet to prevent rice from sticking.
7. Edamame Hummus
Prep Time: 10 minutes
Servings: 4
Ingredients:
- 2 cups shelled edamame (thawed if frozen)
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 clove garlic
- Water as needed
Instructions:
- Blend all ingredients except water in food processor
- Add water gradually until desired consistency
- Adjust seasoning to taste
Tips: Serve with rice crackers or vegetables for dipping.
8. Zaru Tofu
Prep Time: 5 minutes
Servings: 2
Ingredients:
- 1 block silken tofu
- 2 tablespoons grated daikon
- 1 green onion, finely chopped
- Ponzu sauce
- Shichimi togarashi (seven spice powder)
Instructions:
- Drain tofu and slice
- Top with grated daikon and green onion
- Drizzle with ponzu sauce
- Sprinkle with shichimi togarashi
Tips: Grate daikon just before serving for best flavor.
9. Seaweed Salad with Cucumber
Prep Time: 15 minutes
Servings: 4
Ingredients:
- 2 ounces dried mixed seaweed
- 1 cucumber, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- Sesame seeds
Instructions:
- Soak seaweed in cold water for 5 minutes, drain
- Combine with cucumber
- Mix remaining ingredients for dressing
- Toss and garnish with sesame seeds
Tips: Look for “seaweed salad mix” in Asian markets.
10. Cold Shabu Salad
Prep Time: 15 minutes
Servings: 2
Ingredients:
- 6 ounces pre-cooked and chilled shabu-shabu meat
- Mixed salad greens
- 1 cucumber, sliced
- Ponzu sauce
- Japanese sesame dressing
Instructions:
- Arrange greens on plates
- Top with chilled meat and cucumber
- Drizzle with ponzu sauce and sesame dressing
Tips: Use pre-cooked chicken or tofu for alternatives.
11. Japanese Pickled Vegetables (Tsukemono)
Prep Time: 15 minutes + 2 hours marinating
Servings: 6
Ingredients:
- 2 cups mixed vegetables (cucumber, daikon, carrots)
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- Kombu (dried kelp), small piece
Instructions:
- Slice vegetables thinly
- Mix vinegar, sugar, and salt
- Combine with vegetables and kombu
- Refrigerate for at least 2 hours
Tips: Change vegetables based on seasonal availability.
12. Tofu and Corn Salad
Prep Time: 10 minutes
Servings: 4
Ingredients:
- 1 block firm tofu, cubed
- 1 can corn, drained
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce
- 1 sheet nori, crumbled
- Black pepper to taste
Instructions:
- Combine tofu and corn
- Mix mayonnaise and soy sauce
- Toss with tofu mixture
- Top with crumbled nori and pepper
Tips: Fresh corn can be used when in season.
