Spicy salmon sushi

[zeva]

This is my very favorite sushi and I try many different places in search of the best. I wish I could make some at home and save myself a ton of money. I've tried looking up recepies on the internet but really haven't seen any that sound like I would enjoy them. What I really need to know is what spicy ingredient gives them the taste that I crave so much.

Any budding sushi chefs out there that can help me?

[chefj]

Shichimi Togarashi is also a very common ingredient in any of the "Spicy" makis or rolls

[table4onthefly]

I was always under the assumption that it's basically Sriracha and Kewpie Mayo. Maybe some other little seasonings mixed in as well...

[hotoynoodle]

kewpie and sriracha are the basic sauce. some places may add their own twist, but i doubt you could detect the togarashi over the sriracha.

there is also the issue of getting sushi quality salmon.

[chefj]

A few of the places around here do not use Sriracha and mayo. they use Shichimi Togarashi and A bit of hot oil. The Togarashi is very detectable its toast and orange in particular.
I do not know where the poster is but here in the SFbay area sashimi quality salmon is very available and local.

[hotoynoodle]

am in boston here. the togarashi version sounds delish. i'm not a fan of the spicy mayo rolls AT ALL since i always suspect it's covering up bits of fish that have had their day.

[gordeaux]

I can tell the difference between sriracha and the dry pepper mix. Much prefer the shichmi togarashi.

Ok, so I make sushi at home fairly often. I really don't mind "mayo maki" (as I like to call it) when done right. When I do spicy rolls, I normally do a mayo, and a non mayo.
Mayo:
Mayo (I prefer Hellman's / Best foods to Kewpie)
Bit of toasted sesame oil to taste - it's a very fine line between enough and too much.
Shichmi togarashi to taste
I normally mix in my masago or tobiko in this
=====
Non mayo:
mixed in the fish for the roll -
A touch of Ponzu
hot chile sesame oil
Shichmi togarashi to taste
The non mayo ones really should be served quickly after forming - the ponzu will ceviche the fish quicker than the mayo mixture.