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.
Love this on salmon…need to add generous amount to get the flavor out. It’s not spicy enough though…
This is my new best dry spice for grilling all kinds of meat and fish. It has a nice smokey taste and just the right amount of heat.
We use this on so many things in our house. Meat, veggies. My youngest mixes it with ranch for a dipping spice. Top 5 of all of my favorite spices for sure.
This has so many uses - I really wish it came in a larger, more economical size! Aside from using it as a rub, I add it to marinades for various types of meat and fish (ahi is particularly awesome). It's also a must-add now every time I make Sichuan Stir-Fried Cabbage. There are very few places where this does not provide a very welcome addition of flavor. We're finding that we go through a jar every week or two - hard to keep it in the house - brilliant!!!
Tried it with the recommend recipe. It’s my go-to for salmon. Really super good. Thickness of your fillets will alter cook time tho and if it’s too thick you’ll burn the spice so take care.