I was in Toronto a few weeks ago, and of course any trip to Toronto means a sushi date with my Canadian twin Claudia. The location always different, but the scene the same – a big pile of pickled ginger next to my plate, and extra spicy mayo for C.
When I told her I often make it at home she insisted that I post the recipe. So here it is.
It’s so simple, all you need is:
Mayonnaise, preferably Kewpie
Scallions – green part only – finely chopped
Chili oil, optional
Tobiko (flying fish roe), optional
If you use standard mayonnaise the resulting sauce will be thicker than it will be with the Kewpie. I recommend using Kewpie as it is much creamier, more tangy, has less egg flavour than traditional mayonnaise, and marries well with the other ingredients here.
You’ll notice I haven’t listed any quantities for the ingredients above. This recipe is really about taste and the amount of heat that you prefer.
Begin with equal parts mayo and sriracha and adjust from there. You only need a small amount of the sesame oil as it is fairly strong and can quickly overwhelm the other flavours if you add too much – I’d estimate about a quarter teaspoon per half cup of sauce. The chili oil has a really intense heat and I use it to add an extra punch without watering down the sauce, which the sriracha can do. Sprinkle in the green onion and a heaping spoonful of tobiko at the end to finish. The pearls of roe add a little fishiness and pops of crunch.
This sauce isn’t just for sushi, in fact I probably use it much more with other foods, adjusting the ingredients – adding lime juice, omitting the tobiko – depending on the application. It’s great with french fries, on fish tacos, dressing for coleslaw, the list goes on.