Published : 19. December 2019 – Modified : 31. March 2020

3 quick and easy last-minute snacks (balls of shichimi togarashi miso cheese, spicy crab sushi style with crackers, and spicy Korean hard-boiled eggs) made from 5 ingredients, each of which can be prepared in less than 20 minutes!

Thanks to Zehrs for sponsoring this Last Minute Appetizers recipe card. I am grateful and appreciate the support we receive and that helps us keep this little blog alive! All opinions, recipes and photos are my own.

Holidays here can be a time of joy or stress, but the food is by far the best. But that doesn’t mean I want to be in the kitchen all the time – especially when I have friends and family over. On these occasions, I like to make quick (20 minutes or less) and easy (5 ingredient) appetizers that require little or no cooking. No one needs to know how simple they are, especially when peppered with umami flavors!

It was a fun challenge to find these snacks, and although it’s a hectic time of the month, I still enjoy walking the aisles of my local Zehr with Terry for these recipe creations. I tend to discover lots of cool new ingredients and products that I wouldn’t have found otherwise. This is the time when the food lover and the preservative in us really shows up!



The first aperitif is a must if you and your guests love cheese. It is full of the umami flavors of red miso, has a hint of garlic with chopped green onions and a shichimi togarashi seasoning. It is then covered with other shichi togarashi seasonings to give it more flavor and color.


  • Cream Cheese – I like to use whole cream cheese for this recipe.
  • Garlic – for this recipe, if you want a mild garlic flavor, use a garlic clove. If you are a garlic lover, use 2 cloves of garlic. Be sure to grate the garlic finely so that it is not grated into large pieces. This allows the flavor of the garlic to spread better in the cheese ball and prevents people from biting into the pieces of garlic.
  • Green onions are normal green onions. I use it to give it both flavor and texture.
  • Miso – For this cheese ball, I like to use red miso (akamiso) because I think it tastes stronger and bolder. You can use any type of miso.
  • Shichimi Togarashi Seasoning – If you buy this seasoning mix, make sure it doesn’t contain any salt because it will make your cheese ball incredibly salty and inedible. Miso provides enough salt for a scoop of cheese.


  • Using a spatula, push all the cheese into the center of the bowl.

  • Take a large piece of cling film and place the cheese in the middle.

  • Carefully gather the 4 corners of the plastic wrap and fold it over the top to prevent the cheese from spreading. Then turn the plastic wrap over it until you form a ball. Put them in the fridge for 20 minutes (or in the freezer for 10 minutes).
  • When you’re ready to roll the ball, grease your hands and roll the ball in shichimi togarashi seasoning. If you don’t serve it right away, store it in the fridge wrapped in plastic wrap (don’t cook it in condiments). Wait until you’re ready to serve, then roll in the herbs.
  • Serve with a small knife so people can spread the cheese on their crackers instead of dipping it into the ball.


If your guests are sushi fans, you can make this spicy sushi-like crab sauce and eat it with crackers. It’s all about imitating the taste of spicy salmon in sushi! If you can handle and serve raw salmon, I would definitely substitute crab for raw salmon for the spicier taste of salmon sushi. However, if you plan to keep it at room temperature for an extended period of time, I would stick with using imitation crab for food safety reasons.


  • Imitation crab – You can use an imitation crab that comes in the form of pieces or sticks. Coarse crabmeat gives a firmer texture, and the baguette can be sliced thinly by hand. Personally, I like to use both at the same time to get a better overall texture, but you can easily choose one.
  • Mayonnaise – I like to use Kewpie’s Japanese mayonnaise for this because I think it tastes much better (probably MSG). If you can’t find it, you can substitute it with a regular mayonnaise like Hellmans’. Do not use Miracle Whip sauce in this recipe – Miracle Whip sauce has a sweeter flavor that makes for a sweeter dip.
  • Sriracha – I like to use Sriracha in this recipe because of the balance between the spice and the flavor of the garlic. You can try replacing it with sambal oelek, but personally I find it too spicy and sour compared to sriracha.
  • Cayenne Pepper – You cannot miss the addition of cayenne pepper in this recipe. It really adds a lot of flavor to salty mayonnaise. If you’re worried it’s too spicy, use a teaspoon of cayenne pepper ¼ first and do a taste test. If it’s not spicy enough, add another teaspoon ¼ and do another taste test.
  • Green Onions – standard green onions for great flavor.


  • If you use lumpy crabmeat, I like to use my fingers to break it up and crush it into small pieces. Then I take a knife and cut off some shredded pieces of crab to get a finer texture. If you’re using crab sticks, I like to cut them into 1-inch pieces and hand chop them into thin strips. I like to combine both small pieces and fine strands for the best texture.
  • Chop the green onions as desired, but make sure they are well chopped. If you want to cut them lengthwise for garnish, soak them in cold water immediately after cutting. Green onions should curl up, which would give them a more interesting shape.
  • I like to pre-mix all the ingredients for the sauce before adding the crab and green onions so that the sauce has a uniform flavor.


This appetizer requires some cooking (boiling eggs), but can be prepared in less than 20 minutes. The boiled egg yolk becomes a creamy filling mixed with European-style Japanese mayonnaise, a little sesame oil and gochujang paste, giving the filling a sweet and salty taste with a hint of nut butter.


  • Eggs – I like to use large eggs for this recipe.
  • Gochujang – This ingredient is essential for this recipe. This adds a little heat and a lot of flavor to the yolk.
  • Mayonnaise – I like to use Japanese mayonnaise with Kyupi for this recipe because of the added flavor of MSG, but you can also substitute it with a regular mayonnaise like Hellmans’.
  • Toasted sesame oil – this ingredient should not be left out. It adds a very nice nutty flavor to the egg yolk when combined with gochujang.
  • Green onions are regular green onions that are finely chopped and added to the filling to give it some texture and flavor.


  • If you overcook the eggs, the yolks will become drier and you may need to add mayonnaise to make them creamier.
  • To facilitate cleaning of cooked eggs, shake eggs with very cold or ice-cold water immediately after cooking. Once the eggs have cooled, break them on the counter and run them under cold tap water while peeling them. When you clean the membrane, water flows underneath, making it much easier to remove.
  • After draining the yolk, you can use a Ziploc (or freezer bag) and put it back in the egg. Personally, I find it easier to use a small spoon to rake the yolk into the egg white. This gives it a more rustic look, and if you garnish it with black sesame seeds and green onions, no one will notice the mistakes! I recommend peeling the edges with a wet finger to get a round yellow.
  • If you prepared the filling ahead of time, don’t put the egg back until after serving. Make sure the whites and yolks are tightly sealed so nothing dries out. I like to wrap the yolk in plastic wrap to keep the air from drying out.


If you made these snacks, I want to see them! Follow Puppies with Sticks on Instagram, take a picture and tag it @pupswithchopsticks and #pupswithchopsticks. I want to know what you’re doing!

Stay tuned and follow my latest recipes on Facebook, Pinterest and Instagram!

3 Quick and easy 5 Ingredient snacks

3 quick and easy last-minute Asian snacks made from 5 ingredients, each of which can be prepared in less than 20 minutes!

Tags 5 ingredients or less, last minute snack recipes, quick and easy snack recipes.







  • Allow the cream cheese cube to soften at room temperature.
  • Once the cheese has softened, place the cheese, miso and 1 ½ teaspoons of shichimi togarashi in a bowl.
  • Chop the green onions and put them in the bowl with the cheese.
  • Grate the garlic and add to the bowl along with the cheese. Grate or chop it very finely so there are no large chunks of garlic in the cheese ball.
  • Once everything is in the bowl, use a hand mixer (or fork) and beat until well blended.
  • When everything is well mixed, use a spatula and scrape all the cheese into mounds in the center of the bowl.
  • Take a large piece of cling film, place it on the table and put a pile of cheese in the middle of the cling film.
  • Carefully lift the 4 corners of the cling film and tie the cheese into a ball in the cling film. Twist the top of the plastic foil to secure it in the balloon.
  • Put it in the refrigerator for 20 minutes (or in the freezer for 10 minutes).
  • When ready to serve, place a few tablespoons of Shichimi Togarshi on a plate and remove the cheese ball from the cling film to season it.
  • Grease your hands and slowly roll the cheese ball over the herbs until well coated.
  • Serve with cookies on the side.


  • Mix mayonnaise, sriracha and cayenne in a bowl until smooth and homogeneous.
  • If using crab meat in pieces, cut it into small pieces with your fingers and then cut it several times with a knife until you get the desired pieces. If using crab sticks, cut them into 1-inch pieces and slice them thinly by hand. I like to use both types of crab meat and mix them together to get a more interesting texture.
  • Put the crab meat in a bowl with the sauce.
  • Chop the green onions and put them in the bowl with the crab.
  • Mix well and pour into a serving dish.
  • Garnish with green onions. If you want to slice the onions lengthwise like I did in the photos, chop them up and soak them in ice water so they curl up and make a more interesting garnish.
  • Serve with cookies on the side.


  • Place the eggs in a single layer in a pan and pour cold water over them.
  • Place the pan on the stove and wait until the water begins to boil vigorously (do not let it stand and watch).
  • When the water starts boiling, set the timer to 6 minutes.
  • While the eggs are simmering, use a small bowl and mix the sesame oil, gochujang and mayonnaise until smooth and homogeneous. Ranger
  • After 6 minutes, the eggs are cooked. Run very cold water over the eggs to shock them and stop them cooking. You can also add ice to the pot while the cold water is flowing.
  • Once the eggs are cool, break them and run them under cold tap water while peeling them.
  • After peeling all the eggs, cut the eggs in half. Remove the egg yolks and add them to the bowl with the mixed sauce. Use a fork and mash until well blended (don’t worry if it’s a little big, it will still be delicious and you won’t notice once you mix in the green onions).
  • Chop the green onions and mix with the egg yolk filling. Mix well.
  • Use a small spoon and put the yolk back into the egg white (you can also use a zip lock or freezer bag to put the yolk back into the egg white).
  • Garnish with green onions. When you cut the green onions lengthwise, place them in ice water to curl them up a bit and give them a more interesting shape.
  • Have fun!


  • You can substitute Kewpie mayonnaise for regular mayonnaise (like Inferno), but not Miracle Whip – Miracle Whip has a sweet taste.


  • If the togarashi seasoning is too spicy, you can substitute it with freekake, but make sure it’s salt-free.
  • I found red miso (akamiso) to be the most delicious in this cheese ball, but if you can’t find it, you can also use yellow or white miso in this ball (shiromiso or awasemiso).


  • If you want the crab to have a coarser texture, use crab chunks. If you like a more viscous texture, use crab sticks and chop them up. Personally, I find that mixing the two creates the most texture.

All calories and information are based on a third party calculator and are estimates only. Actual nutritional information varies depending on the brands you use, your measurement methods, portion sizes, etc.

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