Spicy mayo is my all time favorite condiment to liven up vegan sushi, vegan fish tacos, and more! Only 3 ingredients and ready in under 5 minutes, you don't want to skip this popular spicy sushi sauce at your next sushi night!
If you're looking for a next-level, spicy mayo recipe (vegan version) that's super quick to make and adds a flavor burst to everything it touches, this is it! Just like my sweet and spicy tahini and my spicy peanut sauce, this sriracha mayo transforms leftovers into something extra special.
Ingredients (w/ substitutions & variations)
You need only 3 ingredients to make a good spicy mayo recipe, but have fun with some of the variations below to suit your taste:
- Mayonnaise: Use the best tasting, good quality, rich mayonnaise as it forms the base of this sauce. Note: The original condiment popular in sushi restaurants is typically made with Japanese kewpie mayonnaise which is tangier, slightly sweeter, and richer made with egg yolks. I use Vegenaise which is great sub for vegans, vegetarians, and those with egg allergies.
- Sriracha hot sauce: Sriracha is traditional in spicy mayo, it's the perfect balance of heat, slightly sweet and a kiss of garlic. You could sub in another hot sauce in a pinch.
- Soy sauce: or tamari (gluten free). I add just a whisper of soy sauce to bring savory umami depth.
- Sauce variations: Once you've tried the recipe as written, feel free to switch up the ingredient ratios making it spicier or slightly sweeter. Add fresh garlic, a few drops of toasted sesame oil or a splash of fresh lime juice if you like.
How to Make Spicy Sushi Sauce
How do you make the spicy mayo from sushi restaurants you ask? It's easy to make at home! Here's how:
- Place everything into a bowl and whisk until smooth and creamy.
- Taste and adjust to your preference.
- Cover and store in a jar or air tight container for 10 days or more. The longer the sauce chills, the thicker it gets. Make it a day or two in advance to save time the day of.
Pro Tip: If you're feeling fancy, put some sauce in a squeeze bottle to drizzle over sushi rolls or bowls!
What to Serve Sriracha Mayo With
When we're making homemade vegan sushi or sushi bowls (no rolling required!), I always whip up a side of spicy mayo. Talk about an easy flavor boost - I can't get enough of it!
But there are plenty other uses: It's delicious slathered on cauliflower burgers or veggie sandwiches. Makes a tasty dipping sauce for crispy smashed potatoes, sweet potato fries or onion rings. And we love it drizzled over rice bowls, baked tofu or grilled veggies!
Toss leftover spicy mayo with shredded cabbage and a squeeze of vinegar for a quick and delicious vegan coleslaw to pile on veggie tacos, burgers, and more.
Best Vegan Sauces
If you love sauces, dips and drizzles like we do, try one of these favorite vegan sauce recipes next:
- sweet and spicy tahini sauce
- peanut hoisin sauce
- easy potsticker sauce
- teriyaki sauce (gf)
- sushi sauces (eg. unagi sauce, sweet sushi sauce, etc.)
- vegan worcestershire sauce (gf)
Storing
Spicy sriracha mayo sauce keeps well in a jar for 10 days in the refrigerator.
Did you make this recipe? I'd love to see what you served it with!
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A Good Tasting Spicy Mayo (vegan or not!)
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INGREDIENTS
- ½ cup mayonnaise (Vegenaise)
- 2-3 tablespoons sriracha sauce
- 1 teaspoon soy sauce (tamari)
INSTRUCTIONS
- Place everything in a bowl, whisk until smooth.
- Store leftovers in the fridge (covered) for a week - 10 days.
NOTES
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
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