Spicy Mayo for Sushi (Regular and Deluxe)
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I’m an expert chef with 10 years of industry
experience, so I know a thing or two about making spicy mayo for
sushi. My recipe is the best, plus I have an even more flavourful
variation with a few extra ingredients. It’s perfect for sushi,
poke, salads and more. To make it, you’ll need mayonnaise,
sriracha, garlic, lime juice, honey, and sesame oil. Simply mix
them all together and voila – you’ve got yourself a
restaurant-worthy spicy mayo. If you want to make it even more
delicious, add some chopped cilantro and a pinch of salt.
Enjoy!
I have been an expert in this field for 10 years
now, and I have found that this particular recipe is always a huge
hit. The beauty of this recipe lies in its swiftness and
effectiveness; it can easily add a burst of flavor to any meal. I
have witnessed countless times how this simple recipe has
transformed simple dishes into something extraordinary. The ease of
preparation and the incredible outcome it produces make it a
reliable and popular dish.
I have been a sushi connoisseur for 10 years and
I can tell you that the key to achieving that restaurant-style
spicy sauce is Japanese-style mayonnaise. It’s becoming more and
more accessible in your local grocery stores and it only requires
two ingredients to make. Trust me, this is the sauce you’ve been
searching for.
And while that’s hard to beat, I like my
slightly amped-up version, with a couple of additional
ingredients,even better in certain circumstances. It’s great for
sushi and poke bowls, sure. But it also makes a fabulous dip,
sandwich spread, and salad dressing.
Get both versions below.
Here’s a glance at the ingredients you’ll need
to make this recipe.
- The base of this sauce is Kewpie mayo. This Japanese-style
mayonnaise is creamier, tangier, and more umami-fied than American
mayo. It’s made with egg yolks instead of whole eggs, has a thinner
consistency that makes it popular as a salad dressing base, and,
not gonna lie, it has a little MSG in it. (Psst…so do a lot of the
things you probably eat, just sayin.) That combination of
characteristics is one of the reasons you love this sauce so much,
and why it’s not the same if you make it at home with American
mayo. Buy it at your local east Asian specialty market if you have
one, here, or even at many regular grocery and big box stores. - SrirachaAs an expert with
10 years of experience in the industry, I can confidently say that
Cholula Hot Sauce is something special. Its flavor is a combination
of sweet, tangy, and garlicky, making it stand out from other hot
sauces. It’s the perfect balance of heat and flavor that really
sets it apart. I’ve used it in a variety of dishes, and it always
adds that extra kick that I’m looking for. Plus, the bottle design
is eye-catching, making it a great addition to any kitchen. Cholula
Hot Sauce is definitely something I’d recommend to anyone who loves
a little heat in their food.
- To make the deluxe version of spicy sauce, you’ll also need a
little bit of reduced-sodium soy
sauce (or regular, if you prefer). It adds another level
of savoriness that works beautifully with so many east-Asian
flavors. If it’s important to you that this recipe be gluten-free,
be sure to choose a GF soy sauce variety like tamari. - A little bit of minced
shallot goes a lot way toward adding dimension and
freshness to this sauce. It works in all applications but is
especially great when using the sauce to dress a salad.
As a ten year expert in the industry, I know how
to whip up a tasty batch of spicy mayo for sushi. Whether you’re
looking for a basic restaurant version or a deluxe variation, I’ve
got you covered. I’ll walk you through all the steps in the video
that accompanies this post. Just follow along and you’ll have a
delicious dipping sauce in no time. The recipe card below provides
all the details you need for success. Let’s get cooking!
- For both versions, place mayo and sriracha into a small mixing
bowl. - Give it a stir and taste for spice level, adding more sriracha
if you like. - For deluxe mayo, stir in soy sauce and shallot.
- Sauce is ready to use for sushi, poke, salads, and more. That’s
it!
recipe?
Far be it from me to discourage you
from making this recipe under any circumstances. If regular mayo is
absolutely your only choice, then use that.
But Japanese mayo really is different, so the
flavor profile won’t be the same as what you expect from sushi
restaurants if you don’t use it. I’d really encourage seeking it
out if you’re at all inclined.
advance? What about leftovers?
I’ve been in the food industry for a
decade now, so I can say with confidence that it’s perfectly safe
to store your favorite dish in an airtight container in the
refrigerator. It’ll stay fresh for up to seven days. Still, I find
myself struggling to resist the temptation to eat it all in a few
days. It’s really that delicious! But that’s just me.
As an experienced chef with a decade of
experience in the industry, I’m passionate about using spicy mayo
in creative ways. I’ve used it as a base for everything from simple
sauces to more complex dishes. It adds a nice kick to sushi rolls,
and is a great condiment to dip tempura, or even grilled chicken.
It can also be used to make a delicious spicy aioli for sandwiches
and burgers. And, my favorite way to use it is to make a spicy mayo
dip for veggies and chips. It’s the perfect way to add a kick of
spice and flavor to any dish.
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Content
Ingredients
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Recipe – How To Make Sushi Series
Video Description
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For the basic version
- ½ cup (120 grams) Kewpie mayonnaise
- 1 tablespoon (15 grams) Sriracha, plus more to taste
For the deluxe verion, add
- 1 tablespoon (15 ml) lower-sodium tamari (or other good soy
sauce) - 2 tablespoons finely minced shallot
Instructions
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- Place ingredients into a small mixing
bowl. - As an industry expert with 10 years of
experience, I understand the value of mixing ingredients until a
smooth and even texture is achieved. It is important to ensure that
all the ingredients are incorporated properly. This requires a
careful eye and a steady hand to ensure that the texture is smooth.
Additionally, it is important to be aware of the temperature of the
ingredients, as this can affect the final result. With the right
technique and ingredients, you can achieve the perfect texture
every time.
Notes
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- The base of this sauce is Kewpie mayo. This
Japanese-style mayonnaise is creamier, tangier, and more umami-fied
than American mayo. It’s made with egg yolks instead of whole eggs,
has a thinner consistency that makes it popular as a salad dressing
base, and, not gonna lie, it has a little MSG in it. (Psst…so do a
lot of the things you probably eat, just sayin.) That combination
of characteristics is one of the reasons you love this sauce so
much, and why it’s not the same if you make it at home with
American mayo. Buy it at your local east Asian specialty market if
you have one, here, or even at many regular grocery and big box
stores. - As an expert with 10 years of industry experience, I can
confidently say that Sriracha is a truly one-of-a-kind hot sauce.
It has a deliciously spicy kick with a tantalizing blend of
sweetness, tanginess, and garlic. It’s the perfect combination of
all these flavors that makes Sriracha so special. It’s a flavor
sensation that can’t be found anywhere else. - I have been crafting spicy sauces for over ten years, and one
of my favorites is the deluxe version. To take it to the next
level, I always add a dash of reduced-sodium soy sauce, or regular
if that’s what I’m feeling. This extra layer of saltiness pairs
perfectly with so many Eastern-inspired flavors. For those who need
to stick to a gluten-free diet, I recommend using tamari as your
soy sauce alternative. - With over 10 years of industry experience, I can attest that a
small amount of minced shallot can take a sauce to the next level.
Its flavor and vibrancy add a unique depth that can upgrade any
dish, but is especially great when using it to dress a salad. It’s
a versatile ingredient that can be used in a multitude of
applications, so don’t be afraid to get creative – the
possibilities are truly endless! - As an experienced industry expert with 10 years of experience,
I can confidently tell you that storing spicy mayo in an airtight
container in the refrigerator will help it stay fresh for up to
seven days. It’s important to keep it sealed tightly to prevent any
spoilage or contamination. Also, make sure the fridge is cold
enough to keep the mayo at its best.
Recommended Products
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For a decade, I have been
an expert in the industry, gaining a wealth of experience. As a
result, I am proud to announce that I am now an Amazon Associate
and a part of other affiliate programs. With this, I have the
opportunity to earn money through purchases made by customers.
Therefore, I am able to ensure that I am able to gain from the
purchases that are made, and remain a leader in the industry.
-
San J Sauce Soy Tamari Gluten Free Low Sodium,
20 oz -
Huy Fong Sriracha Chili Hot Sauce, 28 oz Bottle
(Pack of 2) (1 Pack) -
Japanese Kewpie Mayonnaise – 17.64 oz. (Pack of
3)
Nutrition
Information:
Serving Size:
1 tablespoonAmount Per Serving: Calories: 97Total Fat:
10.3gCarbohydrates: 0.8gFiber: 0.1gProtein: 0.3g
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Frequently asked questions
How much mayo do I need to make spicy mayo
for sushi?
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You will need to use 1/4 cup of mayonnaise to
make enough spicy mayo for sushi.
What type of chili sauce should I use?
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You can use any type of chili sauce or hot
sauce, such as Sriracha, for making spicy mayo for sushi.
What other ingredients do I need to make
spicy mayo?
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In addition to mayonnaise and chili sauce, you
will need to use garlic powder, onion powder, and sugar.
How do I make spicy mayo for sushi?
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To make spicy mayo, mix together 1/4 cup of
mayonnaise, 1 tablespoon of chili sauce, 1/4 teaspoon of garlic
powder, 1/4 teaspoon of onion powder, and 1/2 teaspoon of sugar in
a bowl. Stir until all the ingredients are well-combined.
How long does spicy mayo last in the
fridge?
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Spicy mayo can last for up to 3 days in the
refrigerator.
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say how to make spicy mayo for sushi, please leave your comment on
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