Spicy Sushi Sauce

Making your own sushi at home? You don’t want to skip the spicy sushi sauce for those tuna rolls. It’s easy to make and requires a few ingredients. It will take your next at-home sushi night to a new level.

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.

More dairy free condiments: homemade aioli / homemade tartar sauce / homemade cocktail sauce / dairy free ranch dressing

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, but the best part was how spot-on this spicy sushi sauce ended up being. Plus, it was the easiest thing we made that day.

I’m really glad my sister suggested making it. She figured out the perfect combination of ingredients, and it tasted really great on our rolls.

So how do you make spicy sushi sauce?

Spicy sushi sauce is literally just a few pantry staples mixed together: mayonnaise, Sriracha sauce, lemon juice and sesame oil. I whisked it together in a bowl and that was it.

If you want to take it to another level, try putting your spicy sushi 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.

Print

Last Updated on May 21, 2020