Dipping or schmearing sauces & toppings for sushi & sashimi

[Richard 16]

Obviously shoyu (isn't there a word for shoyu used for sushi?) and "wasabi" are ubiquitous. There are others, such as ponzu or eel sauce. Sometimes a swipe of a citrus. Some toasted sesame seeds or green onion. Various additions that add a subtle edge.

Pretend I know little - not a stretch. What goes with what, either classically or new? (I'm not interested in strong stuff, like hot sauces, unless there's something that can hold up to it.)

[Yukari]

if you can get your hands on mentaiko (spicy pollack or cod roe) then mix that with some mayonnaise.

At a kaiseki restaurant recently the chef served chopped up salted kombu with sashimi. You can find it at most Japanese stores. His was of a higher quality but we tried it at home and loved the umami rich flavor and crunchy texture.

Also, chopped up myoga is great.

[chef chicklet]

I can't remember who it was on this board but someone gave me idea of mixing soy sauce with mustard, and toasted sesame seed oil. I was trying for the dressing that they use at a place they cook Tappan style, and I love the dressing they use on their salad. It's just a little bit of iceberg and omg, whatever they do, its delicious. I use this all the time.
Or mix mayonnaise, with a little mustard, soy sauce, sesame oil and ketchup. Delicious!
Siraracha with mayonnaise, use to your hotness likeness.
Wasabi and mayonnaise, you probably make this one already though... Me i like the hottest sauce I can find.

[teejaymoore]

Richard 16 - random to put this in here, but not sure how to send you a message directly - any thoughts on good sushi in St. Louis? Looking for good fish and quality (not quantity and all you can eat). More of a sashimi fan than rolls so looking for great fish. Thanks

[amyzan]

Yuzu Kosho is a mix of yuzu, chiles, and salt, that, well, it's unmistakable. Bitter and salty and hot, and in small amounts, a fantastic complement. I like it with white fish, but some people put it on everything.

[goodhealthgourmet]

don't forget spiced up Kewpie mayo for the various "spicy" rolls (e.g tuna, scallop)...and "dynamite" sauce.

[Richard 16]

Which ingredients can hold up to the strong flavor of a hot sauce? I'm a simple guy; spicy rolls are common way to use mediocre fish or other ingredients and/or rice. I'm paying the big bucks for great rice and fish, etc.

That's not to say that I always eschew (and how often get to say that?) spicy rolls or cutesy named complex rolls that have become so common to the point of popular prominence. A good way to try them is with a group where you can have a piece or two. Is this a "dart board" roll? (Made up that term myself!) Do the individual ingredients "work" together?

BTW, thanks Ross!
Even a simple roll can benefit from a touch of something. Example: I love a good natto roll, usually with a touch of green onion. I like a *little* schmear of toasted sesame oil - the taste of the natto can hold up to it. One of these days I'll experiment with a little ginger or roast garlic. (Perhaps some lemon?)