My Go-To Spicy Mayo For Sushi and More
Spicy mayo is the little condiment that quietly runs my fridge. As a former NYC chef, I’ll let you in on a secret: the spicy mayo drizzled over your favorite sushi roll is really just good mayo and Sriracha — and the good mayo part is what matters. Two ingredients, two minutes, and suddenly sushi night, taco Tuesday, and last night’s leftovers all taste a little more restaurant-worthy.
Ingredients for Spicy Mayo
Kewpie (Japanese mayonnaise) is thicker and creamier than American mayo because it’s made with egg yolks only, and tangier because it’s made with rice vinegar instead of distilled white. That signature richness is what makes this sauce taste restaurant-quality. Buy it online or grab it at your local Asian market.
I’m partial to Sriracha, but you can use any chili sauce you like. This is your heat—a blend of chili, garlic, vinegar, sugar, and salt.
Want to make it vegan? Kewpie sells an eggless version that works beautifully here.
How To Use Spicy Mayo Tonight
Honestly, this spicy mayo recipe earns its keep well beyond the sushi counter. It’s the creamy dressing in my spicy kani salad, the filling and the dipping sauce for crispy rice paper roll-ups with salmon, and the drizzle I always reach for over a fish taco salad or smeared thick on black bean burgers. And with French fries? Don’t even get me started…!
And for some super quick variations, try adding a few drops of toasted sesame oil, a squeeze of fresh lime, or a splash of soy sauce. These are all optional!
With 2 minutes of hands-on prep and two simple ingredients, there is no reason not to have homemade spicy mayo in your fridge at all times. If you give it a try, please be sure to let me know what you think!
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2-Ingredient Spicy Mayo with Japanese Kewpie
Equipment
Ingredients
- ½ cup Kewpie Japanese mayonnaise
- 2 Tbsp Sriracha or other chili sauce
Instructions
- Make the mayo. Place Kewpie and Sriracha in a small mixing bowl, then whisk to combine. Store spicy mayo in a sealed airtight container in a refrigerator until needed.
Notes
- Store: Refrigerate for up to 1 week.
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