Photo of Japanese-Inspired Snack Board by WW

Japanese-Inspired Snack Board

Total Time
20 min
15 min
5 min
Mealtime becomes much more fun when it’s presented as a snack board with lots of variety. Here store-bought sushi, edamame pods, blistered shishitos, crunchy salty snacks, and fresh crudités nestle up to a creamy miso-yogurt dip that brings everything together.


Cooking spray

4 spray(s)

Shishito peppers

4 oz

Flaky salt

½ tsp

White miso

2 Tbsp

Toasted sesame oil

1 tsp

Plain fat free Greek yogurt

1 cup(s)

Unsalted toasted sesame seeds

½ tsp

Brown rice California roll

10 oz, about 8 pieces

Edamame in pods

2 cup(s), steamed or microwaved

Uncooked baby carrots

6 oz, halved lengthwise

Persian (mini) cucumber

4 item(s), quartered lengthwise

Wasabi peas

½ cup(s)

Rice cracker(s)

2 oz


4 item(s), peeled


  1. Preheat the broiler to High. Line a small sheet pan with foil. Arrange the shishitos on the pan; coat with cooking spray. Broil until the shishitos are blistered and charred, stirring occasionally, 5 to 6 minutes. Remove the pan from the oven; sprinkle the shishitos with flaky salt.
  2. In a medium bowl, whisk together the miso and oil until smooth. Gradually whisk in the yogurt. Spoon the dip into a small bowl and sprinkle with the sesame seeds.
  3. Arrange the dip, California roll, edamame, carrots, cucumbers, wasabi peas, rice crackers, and clementines on a large platter, board, or sheet pan.
  4. Serving size: one-fourth of the board