The Spicy Mayo recipe is fast and easy. It is the most common sushi sauce made at home because of this. With a few minutes of your time and a couple of ingredients, you could be enjoying this sauce in no time.
Spicy Mayo is a staple sauce in almost every sushi bar in the United States.
While each spicy mayo recipe is slightly different, here is the one that I find to be the best of the best!
For this tutorial you will need:
- Chili Sauce (I recommend Sri Racha)
- Heavy Mayonnaise
- Sesame oil
- Nanami Togarashi (Japanese 9 spice)
You will also need:
- A mixing bowl
- Spoon or spatula
- zip locked bag or sauce bottle
- First, add the mayonnaise to the mixing bowl. 1 cup for small portions or the entire jar for large portions.
- Next, add the chili sauce to taste. Typically I use a 1:2 ratio with the chili sauce- 1 part chili sauce to 2 parts mayonnaise.
- Then, add just a touch of sesame oil for some extra flavor. This will also make the sauce a bit “runny” if you add too much. I usually use 1 Tbsp for every 1 cup of mayonnaise.
- Finally, mix all of the ingredients together with a spoon or spatula and taste test it. Depending on your heat tolerance, you may want to add more chili sauce or mayonnaise.
- Add your new spicy mayo to a zip locked bag and cut a small corner off the bottom- for easy squeezing. Or you can add the spicy mayo to a sauce bottle of your choice and store it for later!
A lot of sushi bars will use only mayonnaise and sri racha, but the sauce seems dull and too simple. Other sushi bars will go so far as to use up to six ingredients in their spicy mayo!
I encourage you to experiment with this sauce and see what you like best! Just remember, Miracle Whip is NOT a good substitute for real heavy mayonnaise! It lacks the flavor to compliment the chili sauce.
This recipe is designed to last in your refrigerator for at least 1-2 weeks and goes well with almost anything. Try it out and let me know what you think!
