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Spicy Mayo

Does anyone have a good recipe for spicy mayo as used in sushi? Specifically, I am looking to replicate a dish I've had at a few restaraunts in New York City - the Spicy Scallop Handroll made by Sushi Seki, Sushi of Gari, and Hatsuhana. I've come across a few recipes for spicy mayo - mayo + sriracha rooster sauce is the standard spicy mayo recipe used in most spicy tuna rolls. The other recipe I've tried is mayo + toban jiang (chinese spicy chili soybean paste).

Any ideas?

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  1. Try to get your hands on some 'Kewpie' Japanese Mayo - 9 times out of 10 its just kewpie and Siracha.

    MSG is the secret ingredient.

    1. I think "Kewpie" mayo is probably the key. I sometimes add a tiny bit of sesame oil as well.

      1. Why not add wasabi paste to taste?

        1. Japanese mayo and Japanese chili sauce (you'll find it where you buy your Japanese supplies). It has a nice 'clean' taste-I used to have it at home.

          2 Replies
          1. re: morebubbles

            I actually used Kewpie mayo but I didn't even realize that would make a difference. Maybe I should try some homemade mayo?

            I have tried some red pepper paste called "momiji oroshi" - it contains red pepper, vinegar, and fd&c red #40. I'll experiment with this one again.

            I'll give the wasabi paste a try, but I think that's for a different spicy mayo than I am going for on this try.

            I picked up some fish stock that contains MSG and some "arashibori yuzu shoyu" which seems to be soy sauce + fish stock + MSG. I'll definitely try adding these to see how it changes the sauce; do the high end sushi restaraunts add MSG?

            It'll take me a few hours but I'll post again with the results around 7 or 8pm EST.

            1. re: aaronh2012

              Actually "high end" sushi restaurants don't serve spicy tuna rolls or the like. Try ordering that at Masa or Kuruma Zushi. Spicy sauces are generally a way to disguise the fact that you aren't using stellar fish.

              That being said, I enjoy a spicy tuna roll now and again. Until I win the lottery, I am not able to eat high end sushi each time I want sushi and spicy sauces do help less than top grade fish taste better.

          2. I have experimented this with several brands of mayo and hot sauce. The combination that I found to be closest to restaurants' is: Kewpie mayo + tabasco + sugar

            Siracha (which I tried) had chili / garlic flakes in it, so it couldn't result in the smooth spicy mayo texture I found in restaurants. Tabasco does the trick.

            Thanks!

            3 Replies
            1. re: kobetobiko

              I think you picked up the Indonesian Sambal Oelek which Siracha also manufactures. You are looking for the tall bottle.

              1. re: kare_raisu

                Hi kare_raisu,

                I actuallhy tried both (!) the sambal oelek and the garlic chili paste from Siracha (they are both stable in my pantry).
                THe garlic chili sauce (the tall bottle) has a better texture, but the garlic flavor is too strong for this mayo for sushi. (It is still not completely smooth).
                The sambal oelek, as mentioned above, has too many flakes in it so does not result in the right texture.
                Tabasco is the best in terms of resulting in the smooth mayo texture, but it is too vingeary, and I balanced it with sugar.

                aarohnh2012, I think any clean-tasting hot sauce in liquid form (so avoid the ones that are too thick) should work well, and for most cases, you will need some sugar to balance out the flavor.

                Let me know how it turns out!

                Thanks!

                1. re: kobetobiko

                  Kobe--

                  I work at a sushi bar and we always used the siracha, but I have the feeling that you may have encountered a kochujang based Mayo.

                  Many Korean-owned sushi-restaurants in the area serve this sauce because of a familiarity of it, and it lends a natural sweetness without added sugar.

                  Try it out if you have a korean grocer nearby.

                  Best Regards.