Japanese-Inspired Snack Board
Toasted sesame oil
Plain fat free Greek yogurt
Unsalted toasted sesame seeds
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
4 item(s), peeled
- 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.
- 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.
- Arrange the dip, California roll, edamame, carrots, cucumbers, wasabi peas, rice crackers, and clementines on a large platter, board, or sheet pan.
- Serving size: one-fourth of the board