An Even Better Spicy Mayo Recipe for Sushi and Beyond
It’s hard to beat the two-ingredient spicy mayo that you get in American sushi restaurants, but we like our slightly amped up even better spicy mayo recipe…even better. It’s great for sushi, sure. But it also makes a fabulous dip, sandwich spread, and salad dressing.
To make the basic, and totally great, OG spicy mayo recipe you get at sushi restaurants, just mix together Kewpie mayo and Sriracha in whatever ratio makes you happy.
What is Kewpie mayo?
Good question. Easy answer. Kewpie is a Japanese brand of mayonnaise that’s 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 spicy sauce so much, and why it’s not the same if you make it at home with regular mayo.
The good news is that Kewpie is pretty easy to get these days, whether via Amazon, your local east Asian specialty market, or even regular grocery and big box store.
So that shouldn’t stop you from making spicy mayo at home. Nor, really, should anything else. I’ll leave you to it.
- Stir all ingredients together and serve as a sauce or salad dressing.
- Store leftovers tightly sealed in the fridge for up to a week.