The recipe to recreate the famous spicy mayo from your favorite restaurant

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You know that delicious bright orange sauce served with or on sushi? Smooth, creamy, and slightly spicy… it’s the much-loved Sriracha Mayo! It’s absolutely EVERY-WHERE.

And even though I sometimes find that this spicy mayo overshadows the subtle taste of my maki, I can’t deny that it tastes very, very good.

The Origins of Sriracha Mayo

It’s such a common condiment but one that’s gaining so much popularity that I wanted to dig a little deeper to see if I could learn more about the origins of this mixture… well, I came up empty-handed from my research.

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Posts on forums dating back more than 15 years were already discussing this “recent” trend of having creamy sauces such as cream cheese or spicy mayo on sushi and nigiri.

While all sources agree that it was invented in the United States, no one can pinpoint the exact moment or place of innovation. Oh well.

The Different Possible Proportions and Ingredients for Sriracha Mayo

Ingredients for sriracha mayonnaise on a wooden background

I’m offering you a basic recipe here, tangy, a bit liquid, for sriracha mayonnaise, but the only limit is your imagination. For a thicker version, double the proportion of mayo (so the ratio of mayo to sriracha becomes 2:1).

When I have a bit of time, I make a deluxe version where we have the 2:1 ratio, a little mirin, and some powdered dashi. A pure delight. Trust me