Japanese Spicy Mayo (For Sushi, Poke, And Beyond)
Homemade Japanese spicy mayo is a creamy, tangy, umami sauce that you'll want to put on everything from sushi to poke bowls to tacos, and beyond.
Ingredients
- ⅓ cup mayonnaise
- 1 tablespoon sriracha or more, to taste
- 2 teaspoons rice vinegar
- 2 teaspoons reduced sodium tamari or soy sauce
- 1 teaspoon cane sugar
Instructions
- Add all the ingredients to a small bowl and mix until well combined.
- Transfer to a tightly sealed jar, using a silicone spatula to get out every last drop, and store in the fridge until ready to use.
- Keeps for about 3 months in a tightly sealed jar in the refrigerator.
Notes
See the blog post for:
- a make it your way section with substitutions & variations to use what you already have on hand
- helpful tips
- lots of serving ideas