Spicy Mayo for Sushi (vegan)
Servings: 4 servings
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
Mayonnaise - of course I use vegan mayonnaise for this recipe (the sauce you find in sushi restaurants uses Japanese mayo which is made with egg yolks). I like Vegenaise but choose whichever vegan mayo is your favorite.
Sriracha sauce - find it in the International aisle or condiment aisle in the grocery store or order it online.
How spicy? - start with 1 tablespoon of sriracha and build the heat to your specific taste (we like 3 tablespoons). Note: the more sriracha you add, the thinner your sauce will be.
Soy sauce - depending on the type and Brand of soy sauce (tamari), you may want to add another teaspoon (or more) of soy sauce.
Storing Spicy Mayo - it keeps well in the fridge in a jar for 10 days.