Spicy Mayo for Sushi Recipe (add to Poke, Fries, + more!) (2024)

FAQs

What is the spicy mayo on sushi made of? ›

It's a spicy combination of mayonnaise and Sriracha hot sauce. There is also a dash of sesame oil and a bit of fresh lime juice for balance. This spicy mayo is a classic match for sushi rolls, but it can also be used as a versatile dip or spread.

Is Spicy Mayonnaise the Same as Sriracha Mayonnaise? In some cases, the main ingredient of spicy mayonnaise is a few tablespoons of sriracha sauce. But every spicy mayonnaise may feature different ingredients that give it a unique spice and flavor, from chipotle sauce to taco seasoning.

Spicy Mayo (or sushi mayo) has just 6 ingredients - mayo, sriracha, lime juice, chipotle powder, sesame oil and garlic powder!

Wasabi: made from Kudzu, wasabi tastes slightly spicy like horseradish and mustard, and is used to add a kick to your sushi. Some diners also enjoy wasabi because it diminishes the smell of fish and helps to suppress microbes that can exist in raw foods.

Dips and sauces can quickly escalate the sodium and fat levels in your sushi dinner. Spicy mayo, for example, is a “very concentrated source” of fat and calories, says Zeratsky. She recommends adding “just a touch to your tongue” to enjoy the flavor, rather than dunking your dinner generously.

There are some spicy mayonnaise used to top some sushi rolls. The Japanese do like mayo on things, but putting it on inari would not be considered a good thing.

Yum Yum Sauce is made of mayonnaise, ketchup, vinegar, garlic, sugar, paprika and water to thin the sauce out. That's it! It's really just a matter of the right ratios of ingredients to get the flavor you want!

This versatile condiment makes a great addition to a variety of dishes, such as burgers, dips, salads, sandwiches, and any other recipes you want to add a spicy kick to! A simple way to use spicy mayo is as a dip for fried foods like fries, onion rings, and fried chicken.

The soy sauce in sushi restaurant is a special blend called nikiri soy sauce. If you use soy sauce as it is, the flavor will be too strong and will kill the taste of the sushi. Nikiri is a soy sauce traditionally used in sushi restaurants to enhance the cuisine.

Ingredients & Substitutions

Japanese Mayonnaise - Kewpie Mayo is the my go-to for the base of this sauce. Unlike regular mayo, Japanese Kewpie Mayonnaise is made with egg yolks so much it's much more rich than American mayo.

Does authentic Japanese sushi have mayo? ›

Japanese sushi is famous for its simplicity – usually comprising nothing but rice, fish, and nori, along with some seasoning. Western sushi is more complicated, adding high-fat ingredients, such as tempura, mayonnaise, avocado, and cream cheese – few of which make an appearance in traditional Japanese sushi.

The red stuff on top of nigiri sushi is typically a topping of fish roe, also known as ikura in Japanese. Other red toppings include tuna or salmon roe, known as tobiko or masago, respectively.

Wasabi (Japanese Horseradish)

Wasabi is well-known for being the intimidatingly hot green paste that accompanies sushi, historically thought to have medicinal properties when eaten with raw fish. But you can also use it to garnish soba noodles, or even make a wasabi dressing for sushi bowls and cooked fish.

Wasabi is among the most used ingredients in Japanese cuisine. It is a spicy green paste made with a strong variety of Japanese horseradish, and typically used to accompany dishes such as sushi and sashimi.

Tempura flakes are made by mixing tempura batter and frying it until crispy. When added to sushi, tempura flakes provide a satisfying crunch and a subtle savory flavor that complements the other ingredients.

Kewpie mayo is made with pasteurized egg yolks, vinegar (a proprietary blend that's said to contain apple cider and rice vinegars, and possibly malt vinegar), vegetable oil and salt. In Japan, it also contains monosodium glutamate (aka MSG).

In a medium bowl mix the mayonnaise, lime juice, soy sauce, wasabi paste and ginger, until well combined.