Albino Monkey Sushi Making Kit
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20 pieces: bazooka roller, bamboo mat, rice paddle, sashimi knife, 5 pairs of chopsticks and a free 15-lesson video course.
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Home / Sushi Recipes / Spicy Mayo
Spicy Mayo for Sushi: The 2-Minute Sauce
Updated November 9, 2026 by the team at Albino-monkey.com
Spicy mayo for sushi is Japanese mayonnaise mixed with sriracha, usually 4 parts mayo to 1 part sriracha, with a few drops of sesame oil and lime juice for depth. Stir it together in 2 minutes, drizzle it over rolls, sushi bowls and sushi bake, or use it to bind spicy tuna and crab fillings. This recipe makes about 1/3 cup.
Ingredients
- 1/4 cup Japanese mayonnaise (such as Kewpie) or regular mayonnaise
- 1 tablespoon sriracha, or to taste
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon lime or lemon juice
- Pinch of sugar, if using regular mayo
Directions
- Add the mayonnaise, sriracha, sesame oil and lime juice to a small bowl.
- Whisk until smooth and evenly orange. Taste and add more sriracha for heat or a pinch of sugar if it tastes sharp.
- Spoon it into a small squeeze bottle or a zip bag with one corner snipped off for neat drizzling.
- Drizzle over sushi rolls, sushi bowls or sushi bake, or fold it into chopped tuna, salmon or crab for spicy fillings.
Heat levels
| Heat | Mayo | Sriracha | Tastes like |
|---|---|---|---|
| Mild | 1/4 cup | 1 to 2 tsp | Creamy with a gentle warmth |
| Medium (classic) | 1/4 cup | 1 tbsp | Most sushi restaurants |
| Hot | 1/4 cup | 2 tbsp | Real kick, still creamy |
No sriracha? Swap it
- Gochujang: 2 teaspoons for a sweeter, deeper Korean-style heat.
- Chili garlic sauce: 2 teaspoons, plus extra texture.
- Chili crisp: 1 to 2 teaspoons, stir well for crunchy bits.
- Cayenne or chili powder: 1/4 teaspoon with a few drops of lime.
Why Japanese mayo?
Japanese mayo such as Kewpie is made with egg yolks only and rice vinegar, so it is richer and slightly tangier than American mayo. Regular mayo works fine; add a pinch of sugar and a few extra drops of rice vinegar or lime to get close.
Where to use it
- Drizzled over a dragon roll or California roll
- Folded into chopped tuna for a spicy tuna roll
- On top of a sushi bowl
- As a dip for shrimp tempura rolls, fries or dumplings
Storage
Keep spicy mayo in a sealed jar or squeeze bottle in the fridge and use it within about 5 days. Stir before using.
Tools that make it easier
The sauce is the easy part; the roll underneath is where the right tools help. A bamboo mat and rice paddle give you a tight roll to drizzle over, and the sashimi knife cuts it clean so the sauce sits on neat slices.
We make the Albino Monkey Sushi Making Kit (20 pieces, $23.99 on Amazon, 4.3 stars from 297 ratings): a bamboo mat, a dishwasher-safe mat, a rice paddle and spreader, the bazooka roller, a sashimi knife and 5 pairs of chopsticks, plus a free 15-lesson video course. See what is in the kit or start with our step-by-step sushi guide.
Common questions
- What is spicy mayo made of?
- Mayonnaise and sriracha, usually with a little sesame oil and lime juice. Restaurants often use Japanese Kewpie mayo.
- What is the ratio of mayo to sriracha?
- About 4 to 1 for a classic medium heat: 1/4 cup mayo to 1 tablespoon sriracha. Use less sriracha for mild.
- Is spicy mayo the same as yum yum sauce?
- No. Yum yum sauce is a sweeter hibachi sauce with ketchup, paprika and sugar. Spicy mayo is just mayo and chili sauce.
- How long does homemade spicy mayo last?
- About 5 days in a sealed container in the fridge.
- Can I make spicy mayo without sriracha?
- Yes. Gochujang, chili garlic sauce, chili crisp or a pinch of cayenne all work.
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