Spicy Kewpie Mayo (Sauce for Poke, Sushi, and More)

Spicy Mayo is a tangy and flavorful Japanese sauce made with creamy Kewpie mayo, spicy sriracha, togarashi, mirin, and sesame oil. Whip up this homemade spicy mayo in just a few minutes and add flavor to your poke bowls, sushi, fish, chicken, and more.

Spicy Mayo is a creamy, spicy sauce that is used as a marinade, condiment, dipping sauce, and dressing. This spicy mayo recipe comes from our popular Spicy Ahi Poke, which features fresh ahi tuna poke tossed in this creamy sauce with a hint of spice. However, it can be used to add flavor to any dish. Try it as a condiment for Pesto Swiss And Turkey Skillet Sliders, a dipping sauce for Furikake and Lemon Shishito Peppers or Roasted Asparagus with Parmesan, and toss it with Pan-Roasted Potatoes with Herbs for a creamy, flavorful side.

Spicy Mayo is made with Kewpie mayo, which is a Japanese mayonnaise that has an umami-packed flavor. This adds a multi-dimensional flavor to the sauce and makes it an excellent marinade, dressing, and more.

Jump to:

• Ingredients
• How to Make Spicy Mayo
• Substitutions
• Variations
• Equipment
• Storage
• Top Tips
• Did You Like this Recipe?
• Spicy Kewpie Mayo (Sauce for Poke, Sushi, and More)
• Food safety

Ingredients

• Kewpie mayo - Kewpie mayo is a Japanese pantry staple and the base of spicy mayo. This Japanese mayonnaise has a rich umami flavor and creamy consistency.
• Sriracha - Sriracha sauce adds a hint of heat without overpowering the sauce.
• Sesame oil - Sesame oil has a toasty flavor and nutty aroma
• Mirin - Mirin is a sweet Japanese rice wine that adds to the umami flavor and is the base of many Japanese sauces and marinades.
• Togarashi - Togarashi is a Japanese chili powder that adds a hint of spice and sweetness to the sauce.

See recipe card for quantities.

How to Make Spicy Mayo

1. Mix ingredients - Add Kewpie mayo, Sriracha, sesame oil, togarashi, and mirin to a small bowl. Mix until the ingredients are incorporated.
2. Serve or store - serve immediately or cover and refrigerate up to 5 days.

Substitutions

• Regular mayo - instead of Kewpie mayo, you can use regular mayo. It will have less of an umami flavor but will still be delicious.
• Vegan - use vegan Kewpie mayo instead of Kewpie mayo to make this recipe vegan.
• Chili powder - use chili powder, yuzu kosho, or gochugaru (Korean chili powder) instead of togarashi.
• Rice vinegar - Use rice vinegar and a quarter teaspoon of sugar if you do not have mirin.

Variations

• Lemon - add a dash of lemon zest or lemon juice to add a bright and lemony flavor to the sauce.
• Soy sauce - add a splash of soy sauce to add a richer, deeper umami flavor.
• Extra spicy - add more Sriracha and togarashi to make the sauce extra spicy.
• Mild spice - make the sauce less spicy by using less Sriracha and togarashi.
• Lime juice - Add a squeeze of lime juice for bright and zesty flavor.

See this Chipotle Lime version on our site!

Equipment

This easy spicy mayo sauce recipe calls for just a few common kitchen essentials, including measuring spoons, a mixing bowl, and a spoon or chopsticks to mix.

Storage

Store Spicy Mayo in the refrigerator in an air-tight container up to 5 days. Before using it again, stir it softly until it reaches its original consistency.

These ingredients don't stand up well to freezing.

Top Tips

• Use a baking spatula to scrape all of the sauce from the bowl and eliminate food waste.
• To use spicy sriracha mayo as a marinade for chicken, fish or beef, place the meat in a bag or mixing bowl and coat it with the sauce. Remove it from the bag and bake it in the oven.
• For fresh sauce, do not leave the sauce out at room temperature for an extended period of time.

Did You Like this Recipe?

If you loved this versatile spicy mayo recipe, check out these other dressing and sauces:

• Greek Yogurt Ranch Dressing
• 5 Minute Kale Walnut Pesto
• 5 Minute Basil Pesto
• Unagi Sauce (Eel Sushi Sauce)

Food safety

• Don't leave food sitting out at room temperature for extended periods

See more guidelines at USDA.gov.