Homemade Spicy Mayo
Creamy and tangy Homemade Spicy Mayo is a killer sauce made with just three ingredients—Japanese Kewpie Mayonnaise, sriracha sauce, and a splash of lime juice. Use it on sushi, sandwiches, rice bowls, and tacos for an extra kick of heat.
Ingredients
- ¼ cup Japanese Kewpie mayonnaise
- 1 Tbsp sriracha sauce
- splash lime juice
Instructions
- Gather all the ingredients.
- Add ¼ cup Japanese Kewpie mayonnaise, 1 Tbsp sriracha sauce, and splash lime juice to a small bowl.
- Mix until combined. Your Homemade Spicy Mayo is now ready to use in recipes like Dragon Rolls, Spicy Tuna bowls and Spicy Tuna Rolls, Scallop Sushi, Lobster Roll with Spicy Mayo, Asian Pulled Pork tacos, Chicken Katsu Sandwich, and Vegetarian Sushi Rolls.
To Store
- You can keep this Homemade Spicy Mayo in an airtight container and store in the refrigerator for 7–10 days.
Notes
Variations and Customizations
Looking to change things up? Try these easy and tasty ideas!
- Make it vegan. Use a good-quality vegan Japanese mayonnaise.
- Adjust the spice level. Add more or less sriracha to suit your taste.
- Use lemon juice. Lemon works in a pinch, though lime tastes fresher here.
- Try sesame oil. A tiny splash of toasted sesame oil adds depth, especially for a dipping sauce.
- Adjust the consistency. For a dip, use less lime juice and add more mayo to keep it rich and scoopable—perfect for sushi rolls, fries, or fried seafood. For a drizzle, whisk in lime juice or water, 1 teaspoon at a time, until smooth and pourable. This works well for poke or tacos.
Nutrition
Serving: 0.25cup, Calories: 383kcal, Carbohydrates: 1g, Protein: 1g, Fat: 42g, Saturated Fat: 7g, Polyunsaturated Fat: 25g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 24mg, Sodium: 699mg, Potassium: 33mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 59IU, Vitamin C: 10mg, Calcium: 6mg, Iron: 0.2mg
