By gingerkitten D on March 27, 2003
"This is my adaptation of a recipe I found at http://www.stickyrice.com . You can use this sauce in spicy tuna rolls, or on a volcano or lava roll. jb4 and I looked EVERYWHERE for this recipe and the Sriracha hot sauce is the secret ingredient. You can be authentic and use "real" Japanese mayonnaise (QP, Kewpie), but good old Hellman's works fine too. If you don't want the roe...leave it out, I think it is mainly for color and texture. If you omit the roe this is especially good for making tuna salad."
Serving Size: 1 (28 g)
Servings Per Recipe: 1
"This is the same sauce they use at a high end sushi restaurant in Baton Rouge on their Lava Roll. It is perfect. I used Japanese mayo. It has a little different flavor. Place sauce on top of the slices and place under a broiler until it bubbles. Yummmmm"
"Great sauce! I tried tonight with our sushi and it was soooo goood. Thanks Gingerkitten."
"This was exactly like my favorite restaurants Dynamite sauce on the Dynamite Roll. Also for those people doing low carb this only has 5-8 carbs if you use regular Mayo. I poured it over some california rolls with scallops on top! Thanks for the recipe!!!"
"yummy! My first attempt at sushi..I think I ate most of it all by myself!! All covered in this wonderful sauce! I made a "shrimp salad" roll - just sauce and shrimp -super great! Thanks so much"
"I am so addicted to Sushi and this sauce is absolutely wonderful. I loved it as did my friends. Thanks for sharing!"
"Thanks for posting, this is delicious! I used tuna, so the taste was different than my sushi place, but next time I'll try it with some different fish. My fav place uses salmon and whitefish but I know some use conch. To save time I cooked up some sushi rice and then for step 3, broiled the fish and mayo combo in the toaster oven on top of a peice of aluminum foil for about 15 minutes. Then I put the broiled tuna combo on top of the rice."
"Very good, used low-fat mayo & substituted the roe with cucumber middles & a few drops of fish sauce"
"This is the stuff I've been craving ever since I had it on a shrimp tempura roll (sushi) in Pasadena, CA. I omitted the roe and used Kewpie mayonnaise which I'd been trying to hunt down in order to make this sauce. Wheee!! Now I can make it myself, thank you!"
"This is perfect! We often make this to go with our homemade sushi. The roe are an excellent addition- they give the sauce a bit more body and wonderfully pop in your mouth. I used Trader Joe's organic mayo, which works just great. It's weird- mayonaise really doesn't seem like it would go well with sushi, but in this combination its terrific. I've had this at a lot of restaurants too and rolls with this sauce on it often cost a couple bucks more than the ones without. This sauce is a great alternative when you want a different spicy sauce for sushi than the tradional/common wasabi. "