Here’s a creamy, zippy sauce that I absolutely love using to drizzle on sushi rolls or serve alongside poke bowls and seafood dishes.

Why You’ll Love This Recipe

I love how this spicy mayo adds a burst of flavor with minimal effort—creamy, tangy, and just the right level of heat. I feel like it instantly elevates simple sushi or rice bowls with its balanced kick. It takes just minutes to whip up and matches so well with seafood, vegetables, or even sushi-grade tuna sashimi.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ cup mayonnaise (I use Japanese-style Kewpie mayo when I can get it)

• 1½–2 tablespoons Sriracha or preferred hot sauce

• ½ teaspoon sesame oil (optional but adds nutty aroma)

• 1 teaspoon lime juice or rice vinegar

• Pinch of sugar (optional, to balance heat)

Directions

1. I mix the mayonnaise and Sriracha in a small bowl until smooth.

2. I stir in sesame oil, lime juice (or rice vinegar), and a pinch of sugar if I want a slightly sweeter edge.

3. I taste and adjust the spiciness—adding more Sriracha if I want extra heat.

4. I transfer the sauce to an airtight container and refrigerate for at least 10 minutes to let flavors meld.

Servings And Timing

• Servings: I typically make enough for about 4–6 sushi rolls or 2 cups worth of dipping sauce

• Prep time: about 5 minutes

• Chill time: at least 10 minutes

• Total time: roughly 15 minutes

Variations

• I swap Sriracha for chili garlic sauce, sriracha mayo, gochujang, or sambal oelek depending on the flavor I want.

• I add finely chopped scallions or a touch of grated ginger for extra brightness.

• I sometimes swirl in a bit of unagi sauce or honey for a sweet‑savory twist.

• I use vegan mayo and plant‑based hot sauce for a dairy‑free version.

Storage/Reheating

I store spicy mayo in an airtight container in the fridge for up to a week. No reheating is needed—I serve it chilled or at room temperature as a drizzle or dipping sauce.

FAQs

What Mayo Should I Use?

I prefer Japanese-style mayo like Kewpie for its slightly sweet, tangy, and ultra‑smooth texture, but regular mayonnaise works fine too.

How Spicy Is This Sauce?

It’s moderately spicy—Sriracha gives a gentle heat. I start with 1½ tablespoons and adjust up to 2 or more if I want more kick.

Can I Make This Ahead Of Time?

Yes—I can mix and refrigerate it for a day before serving. Just give it a quick stir before using.

Will It Thicken If Stored Overnight?

It’s usually stable but may thicken slightly in the fridge. If needed, I stir in a few drops of water or lime juice to loosen the consistency.

Is It Good On Other Foods?

Absolutely—I drizzle it on rice bowls, poke, grilled seafood, sushi, or even use it as a dip for fries or veggies.

Conclusion

I absolutely enjoy making this spicy mayo—it’s creamy, zesty, and the perfect way to spice up sushi or seafood dishes without much effort. The flavor melds beautifully and I often find myself making it as a go-to flavor booster. I hope you love it as much as I do!

Spicy Mayo for Sushi

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A creamy, zesty condiment made with mayonnaise and Sriracha, perfect for drizzling over sushi, poke bowls, or seafood dishes for a flavorful kick.

• Author: Sarah
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: About ¾ cup (serves 4–6 rolls or 2 cups dipping)
• Category: Condiment
• Method: No-cook
• Cuisine: Japanese-American
• Diet: Vegetarian

Ingredients

½ cup mayonnaise (preferably Japanese-style Kewpie)

1½–2 tablespoons Sriracha or preferred hot sauce

½ teaspoon sesame oil (optional)

1 teaspoon lime juice or rice vinegar

Pinch of sugar (optional)

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Instructions

1. Mix mayonnaise and Sriracha in a small bowl until smooth.
2. Stir in sesame oil, lime juice or rice vinegar, and sugar if using.
3. Taste and adjust spiciness by adding more Sriracha as desired.
4. Transfer to an airtight container and refrigerate for at least 10 minutes before serving.

Notes

Use chili garlic sauce, gochujang, or sambal oelek instead of Sriracha for variation.

Add scallions or grated ginger for brightness.

Swirl in unagi sauce or honey for sweet-savory depth.

Use vegan mayo and plant-based hot sauce for a vegan version.

Stir before use if sauce thickens in the fridge.

Nutrition

• Serving Size: 1 tablespoon
• Calories: 90
• Sugar: 0g
• Sodium: 95mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 0g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 5mg