Why I love this spicy sushi sauce
Making homemade sushi can be a real project, but when you have the perfect sauce the results are totally worth it. 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.
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.
This recipe would be great with: ahi tuna poke bowl / ginger saketini
Ingredient notes:
- Mayonnaise – We typically use regular store-bought mayo for this, but if you want to make it egg-free, feel free to use a vegan mayo!
- Sriracha – This gives the sauce it’s spice and it adds a ton of other flavors. You can’t skip it or substitute it.
- Lemon juice – Fresh squeezed is always best, but bottled juice will work as well. If you don’t have lemon juice, lime would work equally well. Alternatively, you could use a rice vinegar, but I’d suggest cutting back on the amount by about half.
- Sesame oil – You could maybe skip this, but it’s what really gives the sushi sauce it’s signature flavor, so I don’t recommend skipping it.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
More dairy free condiments: homemade tartar sauce / homemade cocktail sauce / dairy free ranch dressing / homemade garlic aioli
Spicy Sushi Sauce
Ingredients
- 2/3 cup mayonnaise, or vegan mayo for egg free
- 2 tablespoons Sriracha sauce
- 1 teaspoon lemon juice
- 1 teaspoon sesame oil
Instructions
- Mix the sauce. In a medium bowl, whisk together the mayonnaise, sriracha, lemon juice and sesame oil until smooth. Serve immediately or transfer to an airtight container and refrigerate until ready to use.
- Serve and store. Serve immediately or transfer to an airtight container and refrigerate until ready to use. Leftovers will keep in the refrigerator for up to two weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This spicy sushi sauce looks so easy to make! We love it!
I eat sushi WAY too often… my wallet one of these days is going to disown me! And the spicy sauce is one of my favorites (well that and eel sauce)! I love the stuff so much I could literally just eat it by the spoonful, although that’s probably not the healthiest idea in the world. 😉 yours looks PERFECT! Smooth, spicy, creamy, and dreamy! Plus your sushi looks delish! Thanks for sharing the yum! I’ll have to try out your recipe! Can’t wait! Cheers!!
I wish I ate sushi more! The money is half the reason we don’t get it more, but I did go through a bit of an obsessive period after I had Ellie. I think I took it too far and haven’t been in the mood for it lately! This was the first time I’d had it in months! But you should definitely try the spicy sauce. It’s great!
Be careful when you say gluten free. Srirasha sauces are not all gluten free. Check your labels.
I don’t think I said this sauce was gluten free. We don’t eat a gluten free diet, and would never assume to know what is gluten free and what isn’t.
Great sauce recipe! I find the hardest thing about making sushi is the rice, here is an authentic recipe that tastes just like restaurant sushi rice!!
http://www.allaboutsushiguide.com/sushi-rice-recipe.html
I tried it and it blew my mind that anything can be that good
It’s Pretty good…