Japanese Spicy Sushi Mayo Recipe

Mayonnaise: A creamy base that provides the rich texture of the sauce.

Sriracha: Adds a spicy kick and a hint of garlic flavor.

Soy sauce: Brings a salty, umami depth to the sauce.

Lemon juice: Adds a fresh, tangy brightness to balance the flavors.

When preparing this spicy sushi mayo, ensure that you use a high-quality mayonnaise for the best flavor and texture. Japanese Kewpie mayonnaise is highly recommended due to its rich and creamy consistency. Additionally, adjust the amount of sriracha to suit your preferred level of spiciness. For a smoother blend, use a small whisk or a fork to thoroughly mix the ingredients, ensuring there are no lumps. If you have time, let the mixture sit in the refrigerator for about 30 minutes before serving to allow the flavors to meld together more harmoniously.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture with a tangy flavor, making it a healthier alternative.

• sriracha - Substitute with chili garlic sauce: Chili garlic sauce offers a similar heat level and garlic flavor, making it a good replacement for sriracha.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• lemon juice - Substitute with rice vinegar: Rice vinegar provides a mild acidity that complements the other ingredients without overpowering them.

• To store your Japanese Spicy Sushi Mayo, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted flavors from seeping in.
• Place the container in the refrigerator. The mayonnaise base ensures it stays good for up to a week, but always check for any signs of spoilage before using.
• If you want to freeze the sushi mayo, pour it into a freezer-safe container or a resealable plastic bag. Squeeze out as much air as possible to avoid freezer burn.
• Label the container with the date of preparation. This will help you keep track of its shelf life.
• When you're ready to use the frozen sushi mayo, transfer it to the refrigerator to thaw overnight. Avoid thawing at room temperature to prevent any risk of bacterial growth.
• Once thawed, give it a good stir to restore its creamy texture. The lemon juice and soy sauce might separate slightly during freezing, but a quick whisk will bring it back to life.
• Always taste the thawed sushi mayo before serving. If the flavor seems off or the texture is compromised, it's best to make a fresh batch.

• If you have stored your Japanese Spicy Sushi Mayo in the refrigerator, the best way to bring it back to its creamy, luscious state is to let it sit at room temperature for about 10-15 minutes. This will allow the mayonnaise to soften and the flavors to meld together again.

• For a quicker method, you can place the container of Japanese Spicy Sushi Mayo in a bowl of warm water for a few minutes. This gentle warming will help loosen the sauce without altering its texture or flavor.

• Avoid microwaving the Japanese Spicy Sushi Mayo directly, as this can cause the mayonnaise to separate and become oily. If you must use a microwave, do so in short bursts of 5-10 seconds, stirring in between to ensure even heating.

• If the Japanese Spicy Sushi Mayo has thickened too much in the fridge, you can whisk in a few drops of lemon juice or a tiny bit of warm water to restore its smooth consistency.

• Mixing bowl: A mixing bowl is essential for combining all the ingredients together smoothly.

• Whisk: A whisk helps to blend the mayonnaise, sriracha, soy sauce, and lemon juice until smooth and well combined.

• Measuring cups: Measuring cups are used to accurately measure the mayonnaise.

• Measuring spoons: Measuring spoons are necessary for measuring the sriracha, soy sauce, and lemon juice precisely.

• Spatula: A spatula can be useful for scraping down the sides of the bowl to ensure all ingredients are fully incorporated.

• Storage container: A storage container is needed if you plan to store the spicy sushi mayo in the refrigerator for up to a week.

Use pre-made mayonnaise: Save time by using store-bought mayonnaise instead of making it from scratch.

Measure ingredients in advance: Pre-measure the sriracha, soy sauce, and lemon juice to streamline the mixing process.

Mix in a jar: Combine all ingredients in a jar with a lid and shake vigorously to save on whisking time.

Double the recipe: Make a larger batch and store it in the refrigerator for up to a week to avoid frequent preparation.

Use a food processor: Blend the ingredients in a food processor for a smoother consistency and quicker mixing.