Authentic Sushi Spicy Mayo (The 2-Minute Secret Sauce)

Introduction

Did you know that “Spicy Mayo” (often called Dynamite Sauce) wasn’t invented in Japan, but likely in Los Angeles in the 1980s? It was created to mask the flavor of less-premium cuts of tuna, but it became a global sensation due to its addictive umami profile.

Search data shows that home cooks often fail to replicate the restaurant taste because they use standard American mayonnaise. The “Secret” to the authentic sushi house flavor is Kewpie Mayonnaise. Unlike American mayo, which uses whole eggs and distilled vinegar, Japanese Kewpie uses only egg yolks and rice vinegar (plus a dash of MSG). This results in a sauce that is yellower, creamier, and far richer. This recipe teaches you the perfect ratio to achieve that creamy, tangy, and fiery orange sauce you love on your Spicy Tuna Rolls and Poke Bowls.

Ingredients List

The brand of mayonnaise is the single most important variable. Here is your curated shopping list.

The Base:

½ Cup Japanese Mayonnaise (Kewpie):
- Why? It provides a custard-like texture and a savory depth that Hellmann’s or Best Foods cannot match. Look for the soft squeeze bottle with the red cap and the baby doll logo.
2 Tablespoons Sriracha Sauce: (Adjust to heat preference).
- The Standard: Huy Fong “Rooster” sauce is the gold standard, but any fermented chili-garlic paste works.

The “Secret” Enhancers:

1 Teaspoon Toasted Sesame Oil:
- The Aroma: This adds the nutty undertone that makes people ask, “What is in this?”
½ Teaspoon Ichimi Togarashi: (Japanese Chili Powder).
- Optional: Adds a bright red color and a different type of heat without adding liquid.
1 Teaspoon Masago (Smelt Roe): (Optional).
- Texture: If you want the crunchy “pop” texture found in high-end sushi rolls, stir this in at the end.

Timing

This is a mix-and-go recipe.

Preparation Time: 5 minutes.
Resting Time: 15 minutes (Recommended for flavor melding).
Total Time: 20 minutes.

Data Insight: Capsaicin, the chemical that makes Sriracha spicy, is oil-soluble. When mixed with the high fat content of mayonnaise, the heat is dispersed more evenly across the tongue, creating a “creeping” heat rather than the sharp, instant burn of hot sauce on its own.

Step-by-Step Instructions

Step 1: The Base Mix

In a small mixing bowl, combine the Kewpie Mayonnaise and Sriracha.

Whisk: Whisk vigorously until the sauce turns a uniform, pale salmon-orange color.

Step 2: The Secret Touch

Add the Toasted Sesame Oil.

Stir: Stir gently. Sesame oil is potent; you want a hint of it, not to overpower the chili.
Taste Test: At this point, taste it.
- Too Spicy? Add more mayo.
- Too Rich? Add a squeeze of lemon juice or rice vinegar.
- Not Spicy Enough? Add more Sriracha or the Togarashi powder.

Step 3: The Rest (Crucial)

Cover the bowl or transfer to a squeeze bottle.

Wait: Let the sauce sit in the fridge for 15–20 minutes.
- Why? This allows the dried garlic in the Sriracha to hydrate and the flavors to emulsify into a single profile.

Step 4: Serving

Drizzle over sushi rolls, poke bowls, or use as a dipping sauce for fried foods.

Nutritional Information

A condiment meant for moderation. Estimated breakdown per tablespoon:

Nutrient	Amount	% Daily Value
Calories	90 kcal	–
Total Fat	10g	13%
Saturated Fat	1.5g	8%
Carbohydrates	1g	0%
Sodium	120mg	5%
Sugar	1g	–

Data Insight: Kewpie mayo is naturally sugar-free (unlike Miracle Whip), making this sauce remarkably Keto-friendly (approx 1g net carb per serving coming from the Sriracha).

Healthier Alternatives for the Recipe

Customize your Spicy Mayo for wellness goals:

Lower Calorie / High Protein:
- Swap the mayonnaise for Plain Greek Yogurt.
- Note: It will be tangier. Add a pinch of sugar or honey to balance the yogurt’s acidity.
Vegan:
- Use a high-quality Vegan Mayo (like Hellmann’s Vegan) and check your Sriracha (most are vegan).
Lower Sodium:
- Use a chili oil or fresh chili paste instead of Sriracha, which is high in salt.

Serving Suggestions

This sauce is surprisingly versatile beyond sushi.

The Burger: It is the perfect sauce for a Wagyu or Tuna Burger.
The Fry Dip: Excellent with Sweet Potato Fries or Tempura Vegetables.
The Poke Bowl: Drizzle over cubed raw tuna, avocado, and rice.
The Bake: Use it to top a “Sushi Bake” casserole (imitation crab + rice + spicy mayo) and broil until bubbly.

Common Mistakes to Avoid

Why doesn’t it taste right?

Using Sweet Mayo:
- The Error: Using Miracle Whip or a mayo with added sugar.
- The Result: A cloying, confusing flavor profile.
- The Fix: Stick to Kewpie or standard savory mayo.
Skipping Sesame Oil:
- The Error: Using only Mayo + Sriracha.
- The Result: It tastes fine, but lacks the “restaurant” depth.
- The Fix: That nutty oil is the bridge between the creamy and the spicy.
Breaking the Sauce:
- The Error: Adding too much lemon juice or liquid soy sauce.
- The Result: A watery sauce that runs off the sushi.
- The Fix: Keep liquids to a minimum.

Storing Tips for the Recipe

Treat it like mayonnaise.

Refrigeration: Store in an airtight container or squeeze bottle in the fridge for up to 1 month.
Separation: If you see a little oil on top after a week, just give it a shake or stir.
Freezing: Do not freeze. Mayonnaise is an emulsion that breaks when frozen, turning into oil and chunks.

Conclusion

Sushi Spicy Mayo is the ultimate “high-ROI” (Return on Investment) recipe. With two main ingredients and one secret oil, you can recreate the magic of your favorite sushi bar at home. It adds moisture, heat, and fat to lean fish, creating the perfect bite every time.

Summary: A creamy, spicy emulsion of Japanese Kewpie mayonnaise, Sriracha, and toasted sesame oil.

Ready to drizzle?

Find that red bottle! Rate this recipe 5 stars if it tasted just like the restaurant, and leave a comment below: do you add Masago roe to yours? Subscribe for more sauce secrets!