E Z HOME SUSHI
Where home chefs learn the art of sushi
Spicy Mayo
Spicy mayo is one of the most commonly used toppings on sushi. There is no single recipe but generally there are four main ingredients; Japanese mayo, sriracha, lemon juice, and sesame oil. Here is a step-by-step explanation of how to make basic spicy mayo.
Start with Japanese mayo. Don’t use American mayo. Japanese mayo has different ingredients and texture.
Add sriracha sauce. The ratios are generally 3 parts mayo, 1 part sriracha, 1 part lemon juice, and a half-part sesame oil.
Add the lemon juice.
Add sesame oil. Adding too much oil can ruin the batch.
Blend the mixture. You can always add more sriracha or chili oil to make this blend spicier. DO NOT use American mayo for spicy mayo. Japanese mayo is different and has a very different texture and feel. The “Kewpie” brand of Japanese mayo is the standard mayo used for sushi. The inventor of Japanese mayo traveled to America and saw the popularity of mayo in America and tried to replicate it in Japan. What he got wrong (thankfully) is that American mayo is made from egg whites that were separated from the yolks. The inventor of Kewpie got it backwards and separated the yolks and whites, but kept the yolks, not the whites. This difference led to a smoother tastier version of mayo. Make sure you use Japanese mayo when making your sauces. Making great sushi is all about the details and getting one detail wrong can negate all of your other work.
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When you are just starting you have a few basic tools/items you will need to get started. This shop has the basics at prices that won’t break the bank.
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E Z HOME SUSHI
Where home chefs learn the art of sushi
