Spicy Mayo Recipe
A rich, creamy spicy mayo made the sushi restaurant way. Kewpie mayo, sriracha, sesame oil, and lime juice - ready in 5 minutes and better than anything from a bottle. Use it on sushi, poke bowls, burgers, fries, tacos, or anything else that needs a kick.
Servings: 10 tablespoons
Calories: 78kcal
Ingredients
- 1/2 cup Kewpie mayonnaise or regular mayo
- 1 tablespoon sriracha or your preferred hot sauce
- 1 teaspoon fresh lime juice
- 1/2 teaspoon toasted sesame oil
- Pinch of salt or to taste
Instructions
- Add the Kewpie mayo (or regular mayo), sriracha, lime juice, toasted sesame oil, and salt to a small bowl. Stir until smooth and fully combined.
- Taste and adjust to your liking. Add more hot sauce for heat, more lime juice for brightness, or a touch more sesame oil for nuttiness. NOTE: If using regular mayo instead of Kewpie, add a small extra squeeze of lime juice to help compensate for the milder flavor.
- Use immediately or transfer to an airtight container. Keeps in the refrigerator for up to 1 week.
Notes
- Mayo. Kewpie is the best for this recipe. It's richer, slightly tangy, made with egg yolks, and it's what gives sushi restaurant spicy mayo its distinct flavor. Duke's mayo is the next best thing. Regular mayo works fine if that's what you have.
- Spicy Element. Sriracha is the classic for this style, but swap in any hot sauce and the ratio stays the same.
- Sesame oil. Use toasted sesame oil, not plain. The toasted version is what adds that nutty, savory depth. A little goes a long way. Don't skip it.
- Scaling. Doubles or triples easily. Make a bigger batch and keep it in the fridge all week.
Nutrition
Calories: 78kcal | Carbohydrates: 0.1g | Protein: 0.1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 105mg | Potassium: 5mg | Fiber: 0.01g | Sugar: 0.1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.03mg