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Kewpie Spicy Mayo

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Course Condiment, Dip
Cuisine American, Japanese
Servings 0.75 cup (enough dipping sauce for 4–6 California rolls, or to drizzle over multiple sushi creations)

Equipment

  • Small Mixing Bowl easy to whisk everything together.
  • Whisk or Fork to get that silky, smooth texture.
  • Measuring spoons and cups essential for hitting the perfect ratio.
  • Squeeze bottle or airtight jar for easy dipping or storage.
  • Alternative If you don’t have Kewpie, regular mayonnaise will work—just add a pinch more rice vinegar to mimic that Kewpie tang.

Ingredients
  

  • ½ cup Kewpie mayonnaise Japanese-style mayo with rice vinegar for deeper umami
  • 2 –3 tablespoons Sriracha adjust for your spice tolerance; this gives things that classic sriracha mayo vibe
  • 1 teaspoon sesame oil to bring in some nuttiness
  • 1 teaspoon rice vinegar brightens the sauce
  • ½ teaspoon honey or sugar softens the heat and balances the acidity
  • 1 garlic clove finely grated (optional for a garlicky depth)
  • 1 teaspoon toasted sesame seeds for flavor and texture, plus it looks great when drizzled over rolls

Instructions
 

Gather your ingredients

  1. Have everything measured and ready—this sauce comes together fast.

Combine Kewpie mayo and Sriracha

  1. In your bowl, whisk together until well blended and color is uniform.

Add sesame oil and rice vinegar

  1. These deepen the flavor and give it that authentic Japanese spicy mayo recipe quality.

Sweeten lightly

  1. Mix in honey or sugar; taste and tweak so it’s balanced—not too sweet, not too sharp.

Optional garlic step

  1. Add the grated garlic if you want that extra punch—perfect in sauces like this used for spicy mayo sauce or spicy mayo for sushi.

Finish with sesame seeds

  1. Fold in or sprinkle on top. These also make for a lovely garnish on top of sushi or siracha mayo bowls.

Transfer for storage

  1. Spoon into a squeeze bottle for precision drizzling or an airtight jar for keeping in the fridge.