May 29, 2024 This Spicy Mayo for Sushi is indeed the perfect sushi side sauce, but honestly, it goes with EVERYTHING. A batch lives permanently in my fridge in a mason jar.
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This is a stir-and-serve recipe – you’ll need a bowl and a whisk. That’s it!
So quick: If the craving hits, whisk and go. Goes with everything: Use it on everything- Whether you’re using it as a sushi dip, sandwich spread, burger topping, or salad dressing, its creamy texture and bold flavor add tastiness to any meal. Make a big batch! Customizable heat level: You have full control over the spiciness of this mayo by adjusting the amount of sriracha sauce or choosing a milder or hotter variety. Balanced flavor: The combination of creamy mayonnaise, spicy sriracha sauce, and savory soy sauce creates a perfectly balanced taste. The creamy richness of the kewpie mayo complements the tangy heat of the sriracha and the umami depth of the soy sauce.
Spicy Mayo Recipe for Sushi Ingredients
Simple is often better – here’s what you’ll need:
Mayonnaise: Choose a good-quality mayonnaise as the base for your spicy mayo. Look for a creamy and rich mayonnaise with a neutral flavor profile. You can use traditional mayonnaise or Japanese Kewpie mayonnaise. Sriracha sauce: Sriracha adds the signature heat and flavor to the spicy mayo. Adjust the amount according to your preference for spiciness. Soy sauce: Soy sauce adds saltiness but also depth of flavor to the spicy mayo. You can use either regular soy sauce or low-sodium soy sauce.
Mayonnaise substitutes
Greek yogurt: For a lighter version, swap out mayonnaise with Greek yogurt. Add a little lemon juice for some tang. Vegan mayonnaise: Look for varieties of vegan mayo made from soy, canola, or avocado oil.
Sriracha sauce variations
Hot sauce: If you don’t have sriracha, use your favorite hot sauce. Adjust the quantity based on the heat level of the hot sauce. Chili paste: Thai chili paste or Korean gochujang can give your sauce a deeper taste.
Soy sauce alternatives
Tamari: Switch soy sauce with tamari for a gluten-free option. Coconut aminos: For a soy-free alternative, use coconut aminos. It’s made from coconut sap and has a slightly sweeter taste.
Other flavors
Wasabi mayo: Mix a small amount of wasabi paste into the mayo for a Japanese-inspired twist. Wasabi adds a pungent heat and distinctive flavor. Yuzu mayo: Add a little yuzu juice or zest into the spicy mayo for a citrusy kick. Yuzu is a Japanese citrus fruit, lends a bright flavor. Spicy sesame mayo: Add a drizzle of sesame oil and a sprinkle of toasted sesame seeds to the spicy mayo for a nutty, aromatic variation.
Creaminess enhancements
Avocado: Mash a ripe avocado and blend it into the spicy mayo for extra creaminess and a hint of green color. Sour cream: Mix in a dollop of sour cream to the spicy mayo for a tangy twist. Sour cream adds richness and helps mellow out the heat.
Herb and spice additions
Cilantro-lime mayo: Stir in finely chopped cilantro and a squeeze of fresh lime juice to the spicy mayo for a zesty, herbaceous flavor. Garlicky mayo: Mix in minced garlic or garlic powder with the spicy mayo for a savory punch. Garlic adds depth of flavor and complements the heat of the sauce.
Add the ingredients in phases
In a small bowl, mix the mayonnaise and sriracha sauce. Add in the soy sauce and stir it until smooth.
Balance the taste profile
Adjust the sriracha if you like it spicier or milder. Add a bit of sugar for a sweeter sriracha mayo. Start with 1/2 tsp and whisk it in. Taste and add more as you like. Store the spicy mayo in the refrigerator for up to a week. Before using the spicy mayo, give it a good stir or shake to ensure that the ingredients are evenly distributed. Over time, the ingredients may settle, so remixing them will help maintain the desired consistency and flavor. While mayonnaise-based sauces like spicy mayo can technically be frozen, I don’t recommend it because the texture changes from thawing.
Heck, I love it over all my rice bowls and poke bowls—it’s the most incredible sauce.
Spoon it over Baked Salmon Rice Muffins (my fav lil sushi cups) or over this viral sushi bake. Use it in place of the soy mayo in this Baked Salmon with Mayonnaise or Panko Crusted Cod recipe.
I love this in sandwiches, wraps, and pitas. Drizzle it over French fries or sweet potato fries. Try it as a sauce with my baked butternut fries! It makes a delicious topper for baked potatoes to add a spicy kick. I love it as a sauce with baked or air fryer frozen salmon or air fryer tuna steak.
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Start slow with sriracha: It’s easier to add more heat than to tone it down, so start with a conservative amount of sriracha and gradually increase to your desired level of spiciness. Umami magic: Soy sauce adds a rich umami flavor to spicy mayo, enhancing its depth and complexity. Umami, often described as the fifth taste, contributes to the sauce’s savory deliciousness.
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