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Spicy Sauce
Instructions
I prepare the ingredients. Chili sauce can be replaced with half a teaspoon of finely chopped fresh or dried hot pepper for a more rustic flavour. If using fresh untreated roe instead of pre-salted masago (or other fish with small firm eggs), I lightly salt it and let it sit 20 minutes before using — the salting firms the eggs and brings out their flavour.
I combine the mayonnaise and soy sauce in a small bowl. The 67% fat content is important — lower-fat mayonnaise gives a thinner sauce that runs off the rolls instead of sitting in a glossy cap.
I mix the mayonnaise and soy sauce until perfectly homogeneous — a silicone spatula does this best because it scrapes the bowl walls cleanly without leaving residue. Then I pour in the sesame oil. The sesame oil softens the upcoming spice notes and adds the characteristic toasted aroma that ties the sauce to its Japanese origins.
I add the chili sauce (or finely chopped hot pepper) and stir thoroughly to distribute the heat evenly through the base. Start with 1 tsp and taste before adding more — chili sauce strengths vary wildly between brands.
I press the garlic cloves through a press (or grate finely on a microplane) directly into the mixture and stir until smooth. Pressing gives the most allicin release, which is what delivers garlic's punch — a chopped clove would give a milder result.
I add the fish roe last. The roe contributes flavour, salty depth, colour, and most importantly the textural pop that distinguishes spicy sauce from a regular spiced mayo.
I mix everything thoroughly with the spatula. The roe should separate into individual eggs distributed through the sauce rather than clumping in one corner; the base should look silky, smooth, and richly thick. When tasted, the roe pops gently between the teeth while the chili-garlic-soy combination delivers wave after wave of Asian flavour.The finished spicy sauce is most often piped or spooned in a thin line on top of sushi rolls before baking — the heat caramelises the surface and intensifies the flavour. It also serves cold as a dip for tempura, drizzled over rice bowls, or spread thinly as the sauce element in a poke bowl. Try it with baked potato wedges for an unconventional but delicious east-meets-west pairing.
Tips
- 1
USE THICK, FULL-FAT JAPANESE-STYLE MAYO IF POSSIBLE. Kewpie mayonnaise (the iconic Japanese brand) is the gold standard — it's thicker, sweeter, and richer than European mayo because it's made with egg yolks only (not whole eggs) and rice vinegar. If using regular European mayo, choose the highest-fat version available (67%+) for closest match to the original. Light mayo gives a watery sauce that won't sit on top of rolls.
- 2
ROE SUBSTITUTES IF MASAGO IS UNAVAILABLE. Tobiko (flying fish roe) is the original choice and gives a slightly larger, crisper pop. Salmon roe (ikura) is much larger and saltier — use only 30 g instead of 50 g and chop slightly. As a non-roe substitute, finely chopped pickled cucumbers add textural pop and salty crunch (less authentic but works in a pinch). For another Japanese-style sauce that pairs beautifully with rolls, see Greek Sauce Tzatziki for a yogurt-and-cucumber alternative.
- 3
ADJUST HEAT INCREMENTALLY. Start with 1 teaspoon of chili sauce, mix, taste, and add more only if needed. Different chili sauces have wildly different heat levels — sriracha is medium, sambal oelek is hotter, gochujang is sweet-hot, and Thai chili sauces span the full range. Once over-spiced, the only fix is doubling all other ingredients to dilute, which makes a much larger batch than you wanted.
- 4
SHELF LIFE AND STORAGE. Store the finished sauce in an airtight container in the fridge for up to 5 days. The flavours improve after 24 hours as the garlic and chili infuse fully into the mayonnaise base. Don't freeze — the mayonnaise emulsion breaks on thawing and the sauce becomes watery and curdled. For longer-term storage, halve the recipe and make fresh batches as needed. For another flavoured sauce in the same condiment-table family, try Salsa Sauce – Classic Recipe.
FAQ
What is spicy sauce traditionally used for? +
Spicy sauce is most associated with Japanese-style baked sushi rolls — a thin line piped on top of the assembled roll before going into the oven for 5-7 minutes. The heat caramelises the surface, the mayonnaise melts slightly into the rice, and the chili intensifies. Beyond baked rolls, the sauce works as a cold dip for tempura, a topping for poke bowls, a drizzle over rice bowls, and even as a sandwich spread for chicken or shrimp wraps. It's also delicious with crispy fried items where its creamy heat balances the crunch.
Can I make spicy sauce without fish roe? +
Yes, with a small concession on texture. The other ingredients (mayo, soy, sesame, chili, garlic) deliver almost all the flavour — the roe contributes the textural pop more than significant flavour. For a roe-free version, simply omit the roe and reduce the soy sauce by half a teaspoon (since roe contributes some saltiness). For texture, add 1 tablespoon of finely chopped chives, finely diced cucumber, or even a few sesame seeds. The result is a different sauce — call it spicy mayo rather than true spicy sauce — but still excellent.
How long does the sauce keep? +
Refrigerated in an airtight container, the sauce keeps 5 days at peak quality. The flavours actually improve over the first 24 hours as the garlic and chili oils infuse into the mayonnaise base. After day 5, the mayonnaise begins to thin and separate slightly — still safe to eat but not as visually appealing. Don't freeze; the mayonnaise emulsion breaks irreversibly and the texture becomes grainy. Always use a clean spoon when serving to avoid introducing bacteria that shorten the shelf life.
Can I make a less spicy version for kids? +
Yes — reduce the chili sauce to 0.5 tsp or omit entirely, and replace with 1 tsp of paprika or smoked paprika for warmth and colour without heat. The result is a creamy, savoury, mildly umami sauce that works beautifully on baked salmon rolls, rice bowls, and chicken nuggets. The garlic, soy, and sesame still carry plenty of flavour, so the sauce remains distinctively Japanese-leaning rather than turning into plain mayo. The roe stays — kids generally enjoy the popping texture even if they're suspicious of the bright orange colour.
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