Sushi lovers may be familiar with the deliciousness that is kewpie mayonnaise. Made using egg yolks, as opposed to whole eggs like other mayos, the result is smooth, creamy, and super umami. Kewpie is the best-selling mayonnaise in Japan, but isn’t available everywhere else in the world. If you can’t find it in your corner of the globe, don’t sulk — this version hits all the flavor notes and will make your sushi umai!
Ingredients:
- ⅓ cup mayonnaise
- 1 tablespoon sriracha
- 2 teaspoons rice vinegar
- 2 teaspoons tamari or soy sauce
- 1 teaspoon cane sugar
Instructions:
- In a bowl, mix all the ingredients together. Taste while doing so in order to add more of one ingredient if needed.
- If kept in a tightly sealed jar, the mayonnaise can be stored in the refrigerator for up to 3 months.
