Japanese spicy mayo is the creamy sauce you see drizzled over sushi rolls, seafood, and rice bowls. It's a little spicy, a little tangy, and takes about one minute to stir together at home. Use it as a dipping sauce for fried fish, chicken, shrimp, or crab cakes, or spoon it over shrimp rice bowls for an easy dinner with great flavor.
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Japanese mayo is a simple mayo-based creamy dip or sauce for fish, chicken and sushi rolls.
Why We Love Spicy Mayonnaise
I've made this sauce more times than I can count. It's great with sushi rolls, fried seafood dishes, and all kinds of simple plates.
It seems like something complicated, but it's just a few ingredients mixed in a bowl.
Now I keep it in the fridge and use it on shrimp, seared tuna, and even stone crab claws. It's a simple sauce that makes everything taste better.
Hellmann's vs Kewpie Mayo
Kewpie mayonnaise has a strong following with food lovers around the world.
While soy sauce is still the most popular condiment in Japan, Kewpie is right up there. It's used much like regular mayo in the U.S., on salads, sandwiches, rice dishes, and everyday meals.
It comes in a soft bottle with red and white stripes and a small baby logo on the front.
The flavor is richer than regular mayo. It's slightly tangy with a mild sweet and salty taste. It also includes MSG, which adds a little umami.
Use what you have. I bought a bottle of Kewpie at Publix here in in the Keys (it's right near the mayo). Kewpie tastes a little richer, but it's not a night-and-day difference.
Both products are gluten free and kosher.
Hellmann's (or other regular mayo)
- Made with whole eggs and distilled vinegar.
- Off-white warm color
- Clean, mild flavor and a bit thicker than Kewpie.
This is your everyday mayo. It works well in creamy salads like tuna salad, egg salad, potato salad, coleslaw, and as a sandwich spread.
Kewpie
- Made with egg yolks and rice vinegar
- Pale yellow, glossier from the egg yolks
- Slightly sweet
- Smooth, almost silky texture
- Contains MSG, which adds a savory, umami flavor.
Ingredients
This recipe makes about ½ cup, enough for 4 servings. It can easily be doubled.
- ½ cup mayonnaise (Kewpie or Hellmann's)
- 2 tablespoons sriracha
- 1 teaspoon lime juice or lemon juice
- Pinch of sugar (only if using Hellmann's)
Notes:
- If using Hellmann's, add a small pinch of sugar and a dash of rice vinegar to get closer to a Japanese flavor.
- If you don't have sriracha, use a mix of ketchup and hot sauce.
- In a pinch, mayo and hot sauce will still work.
Instructions
- Add mayonnaise, sriracha, and lime juice to a small bowl.
- Whisk until smooth and creamy.
- Taste and adjust. Add more sriracha if you want more heat.
How to Use Japanese Spicy Mayo
Spicy mayo is simple and goes with just about anything:
- Serve with chicken nuggets or fries
- Drizzle over seared tuna or salmon
- Spoon onto shrimp or fried fish
- Use for sushi rolls or poke bowls
- Spread on wraps or burgers
Storage
Store in an airtight container, such as a mason jar, in the refrigerator for up to one week.
FAQ
Japanese Kewpie mayonnaise is a richer, smoother mayo made with egg yolks instead of whole eggs and seasoned with rice vinegar. It has a slightly sweet, savory taste and is commonly used in sushi and Japanese dishes.
Not quite. Japanese spicy mayo is usually made with Kewpie, which gives it a richer, slightly sweeter flavor and a smoother finish. A typical spicy mayo recipe made with regular mayo will still work!
Yes. You can use chili garlic sauce or another hot sauce to get that spicy kick. The flavor will change a bit depending on what you use.
You can find it at most Asian grocery stores, and many regular grocery stores carry it now in the international aisle or near the mayonnaise.
Japanese Spicy Mayo
Ingredients
- ½ cup mayonnaise Hellmann's or Kewpie Japanese mayonnaise
- 2 tablespoons sriracha sauce
- 1 teaspoon lime juice or lemon juice
- pinch sugar and rice vinegar if not using Kewpie
Instructions
- Add mayo sriracha and a squeeze of lime juice to a small bowl.
- Taste and more sriracha if you want more heat.
- Add a pinch of sugar and rice vinegar if using American mayonnaise.
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