For months now, I have been promising my niece, Shayla, that we could make our own sushi, and for some reason, with all the people constantly in and out of our house, I felt too overwhelmed to actually do it. Until last week. We finally went out in search of the tools we needed and the freshest fish we could find, which tends to be hard to do in the Midwest.
We stopped at several Asian grocery stores, where we sampled an unusual fruit juice, which turned out to be disgustingly sweet and somehow familiar. Then we drove across town to the grocery store with the best fish in town. It literally took us all afternoon. So, we ended up delaying our sushi making until the next afternoon.
The reason I tend to dread projects like making sushi is completely my fault. I always take things one step too far. Like, I couldn’t just stick to one type of fish. I had to get tuna, salmon and crab. And, we just had to make our own spicy sushi sauce – totally my sister’s idea.
The sushi turned out great – I’ll spare you the tutorial for now because I’m definitely still figuring it out – but this sauce ended up being the easiest thing we made that day.
Spicy sushi sauce has been my demise in the past, so I’m really glad my sister decided to attempt it again. She figured out the perfect combination of ingredients, and it tasted really great on our rolls.
Quick tip: put your spicy sauce in a squeeze bottle so you can make pretty drizzles on top of the rolls, and then all you have to do is pop it into the fridge to save the leftovers.
Spicy Sushi Sauce
- 2/3 cup mayonnaise
- 2 tablespoons Sriracha sauce
- 1 teaspoon lemon juice
- 1 teaspoon sesame oil
- In a medium bowl, whisk together the ingredients until smooth.
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