Favorite uses for Sichuan Chile BBQ Rub:
- Broiled salmon or whitefish - a favorite for all things seafood!
- Sichuan spicy burgers - serve with black garlic pepper coleslaw or yuzu kosho aoli
- Sichuan and maple roasted sweet potatoes - sweet crunch with a kick
Ingredients: sugar, chiles, salt, spices, worcestershire (maltodextrin, distilled vinegar, molasses, corn syrup, salt, caramel color, garlic, sugar, tamarind, natural flavor, sulfiting agents, silicon dioxide), green Sichuan pepper, garlic, onion, celery, citric acid, mesquite smoke powder (maltodextrin, smoke flavor, silicon dioxide).
This exclusive blend was made in collaboration with Chef Masaharu Morimoto, the Japanese master chef known for his innovative cooking style and seamless integration of Western and Japanese ingredients.
Chef Morimoto’s playful take on Japanese cuisine has charmed diners around the world. This premium spice blend brings his tastes and talents into your own kitchen.
Japanese Style BBQ Grilled Salmon
This delicious and simple recipe technique is great for any type of fatty fish, such as halibut or trout.
I go through jars and jars of this stuff. Amazing on shrimp and salmon.
This has become my go to rub for smoked ribs. The blend is perfect for the mild sweetness of pork ribs, yet holds up to a good fruit wood smoke on the grill. Tangy, yet complex. As others have said, a larger jar would be wonderful!
I absolutely love this spice blend! All of the spices in the gift set are amazing, but this one is the star of the show! It's savory and a little sweet (I don't usually love sugar in spices, but this is very well balanced). I use it regularly to add a great kick to veggies and tofu. One of my favorite spice mixes I've ever had.
Love this on salmon…need to add generous amount to get the flavor out. It’s not spicy enough though…