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Spicy Mayo

Makes 1 cup

This spicy mayo, along with nori sheets, shishito peppers, and sesame seeds, helps make up the Shishito Dog.

July 2016

Ingredients

  • ½ cup mayonnaise

  • 3 tablespoons sambal oelek

  • 1 tablespoon unseasoned rice vinegar

  • Kosher salt

Recipe Preparation

  • Mix mayonnaise, sambal oelek, and rice vinegar in a small bowl; season with salt.

Recipe by Claire Saffitz

,

Photos by Gentl Hyers

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Spicy Sriracha Mayo Recipe

Quick and easy, homemade sriracha mayo (spicy mayo) recipe for a creamy, spicy and garlicky sauce that you can use on snacks, sandwiches, salads, veggies, and sushi!

The first time I had sriracha mayo, I was blown away by how creamy and delicious it was and I simply had to re-create it at home so that I can put it on everything.

When I got home and tried to make it, my homemade spicy mayo flavor didn't really have the same flavor and kick that it had outside at restaurants. I thought to myself, how hard could it be? I just needed to mix mayonnaise and sriracha mayo right?

After experimenting with different ratios of sriracha to mayo, I started to notice that the spicy mayo wasn't very spicy so I increased the amount of sriracha but I noticed that it watered down the mayonnaise and made it runny and no longer creamy. To offset that, I decided to add ground cayenne to give it that kick instead, and ta-da! I figured out my missing ingredient was and this has been my version of homemade spicy mayo ever since. This is my go-to recipe for spicy mayo for sushi whenever I make it at home.


  • 1 1/2 pounds fresh yuca (about 2 roots)
  • Kosher salt
  • 1/2 cup mayonnaise
  • 2 tablespoons aji amarillo paste (see note)
  • 1 tablespoon juice from 1 lime
  • 1 jalapeño pepper, stems and seeds removed, roughly chopped.
  • 1/4 cup loosely packed fresh cilantro leaves
  • 2 tablespoons grated cotija, romano, or feta cheese
  • 2 quarts peanut or vegetable oil

Peel yuca, split in half crosswise, and cut into 1/2- to 3/4-inch thick batons. Place in a pot and cover with cold water by 2 inches. Season well with salt. Bring to a boil over high heat, reduce to a simmer, and cook until tender and yuca is starting to fray, about 15 minutes. Drain.

While yuca is cooking, combine mayonnaise, aji amarillo, lime juice, jalapeño, cilantro, and cheese in the jar of a blender and blend on high speed until smooth. Alternatively, blend in a up with a hand blender. Season to taste with salt if necessary. Set aside.

When yuca is boiled, heat oil to 350°F in a fryer, Dutch oven, or large wok over high heat. Adjust flame to maintain temperature. Add yuca and cook, agitating and flipping frequently, until golden brown and crisp, about 3 minutes. Transfer to a paper towel-lined tray and shake to drain. Season with salt. Serve immediately with sauce for dipping.


Spicy Mayo for Sushi (Restaurants Copycat)

Do you like that orange dipping sauce for sushi or that delicious orange drizzle over sushi rolls? Spicy mayo is SO easy to make and you only need 2-INGREDIENTS! Try this spicy mayo sauce if you like that delicious restaurant-style spicy mayo dipping sauce!

If you are making homemade sushi rolls you NEED to make this spicy mayo sauce. It gives tremendous flavor to the sushi rolls! Now the ingredient proportions are key to a perfectly balanced spicy mayo sauce. If you add too much sriracha (and a little can go a long way) it can be too overwhelmingly spicy and not enough sriracha can result in an overly mayo tasting sauce, so balance is key here. This mayo and sriracha proportion have just the right balance for that delicious tasting restaurant- style spicy mayo sauce. Drizzle or dunk your sushi in this sauce because it&rsquos that good!

INGREDIENTS:

1. Whisk together the mayo and sriracha sauce until well blended and no streaks remain. Transfer sauce into a serving bowl or a plastic squeeze bottle (for a nice drizzle use a plastic squeeze bottle.)

2. Keep refrigerated until mayo and sriracha expire (or about 1-2 months.)


Did you make this recipe?

  • When using fresh, you may wish to lower the amount called for in your recipe by half or more. Always remember it is easier to make something more spicy, than it is to make something less spicy.

  • Use a metal or glass bowl when making horseradish mayo. Horseradish is significantly more pungent than onions or chilis, and making your mayo in a plastic dish can leave a smell or flavour that is less-than-desirable after removing the mayo. [8] X Research source


Alright, let’s make some spicy sushi sauce!

You will need:

  • 1 tbsp Mayonnaise (preferably Kewpie)
  • 1 tsp Sriracha sauce
  • -optional- 1 sesame oil
  • -optional- 1 tsp lemon juice

And… Stir

Stir in a small bowl to combine evenly. Make extra sure the hot Sriracha sauce is evenly spread. If not used immediately, store in your refrigerator. The recipe described above has mild spiciness in mind. Make sure you experiment with different ratios of mayo and chilli to accommodate your personal hot sauce requirements.

Usage tip

Once combined, use a spoon to load the newly made hot sauce into a squeeze bottle. If you don’t have one, or if making a small amount, you could also use a snack baggy, and pinch a tiny hole in the bottom. In order to use the sauce, simply squeeze the baggy to let the sauce leave a trail of hotness along the roll.

Not just for sushi

Spicy mayo is good company for any dish from salad to steak, but most known for its true companionship with sushi. If you are looking for a good spicy tuna roll recipe, head your click right here.

And here’s a bonus for all the chilli fans out there, how they really make Sriracha sauce? Enjoy.


First, add the mayo, garlic and pinch of salt to a small bowl. Finely mincing the garlic is the best way to go.

Squeeze in the lemon juice. Fresh lemon juice is ideal. You can use bottles lemon juice, though.

Next, whisk it all together. Make sure it is nicely blended. It will get super creamy and pinkish in color.

Taste and adjust for salt.

It&rsquos super easy, right? I love an easy spicy sauce. Any day!

Store it in an airtight container in the refrigerator. It will keep at least a month this way.


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