- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
1 and 1/2 cups mayonnaise
2 tablespoons sriracha (adjust to taste)
1/2 tablespoon garlic powder
1/2 tablespoon honey
1 and 1/2 tablespoons toasted sesame oil (In Israel, it doesn’t say toasted on the bottle, but it is)
1 teaspoon salt
1 and 1/2 cups mayonnaise
1/2 cup honey
1/4 cup wasabi paste
2 and 1/2 to 3 tablespoons water (for regular wasabi paste, use 1 and 1/2 tablespoons)
Mix all ingredients until smooth. Store in a squirt bottle.
Mix spicy mayo with diced or shredded kani, diced tuna, or diced salmon to make spicy kani, spicy tuna, or spicy salmon.
This is the perfect spicy mayo. The garlic powder in this sauce adds complexity, honey adds thickness and a touch of sweetness, and toasted sesame oil adds a strong umami flavor- don’t skip it!
Mix all ingredients until smooth, and adjust to taste. Store in a squirt bottle. (Add more water if the texture is too thick.)
If you like the taste of wasabi but find it too sharp, this sauce has the perfect balance of sweet creamy sharpness, aside from the beautiful color it brings to the table. Store bought wasabi is almost always made from horseradish because wasabi root is expensive. The sharpness of wasabi is meant to kill any harmful bacteria from the raw fish.
I’ll let you in on a little secret: Most sushi places buy sweet sauce pre-made. It’s difficult to make, so don’t bother.
How Would You
Rate this recipe?
Please log in to rate
Reviews