You can make spicy mayo in just a couple of minutes with ingredients you probably already have at home. Here’s a simple, flexible way to do it, plus a few fun variations.

Basic spicy mayo (classic sushi-style)

Ingredients (small bowl, about ½ cup)

  • ½ cup mayonnaise (regular or Japanese-style like Kewpie)
  • 1–2 tablespoons sriracha or other hot sauce (start with 1 tbsp, add more to taste)
  • 1 teaspoon lime or lemon juice (optional but tasty)
  • Small pinch of salt, to taste

Steps

  1. Add the mayo to a small bowl.
  2. Stir in 1 tablespoon of sriracha and the citrus juice.
  3. Taste; if you want it hotter, add more sriracha a little at a time.
  4. Adjust salt if needed, then chill for 10–20 minutes so the flavors meld.

Use this on sushi, poke bowls, burgers, fries, sandwiches, tacos, or as a dip for pretty much anything.

Extra-flavor version (more “gourmet”)

If you want something that tastes more like a restaurant sauce, add one or two of these:

  • ½–1 teaspoon toasted sesame oil for a nutty, rich flavor.
  • ½–1 teaspoon soy sauce for umami and saltiness.
  • ½ teaspoon rice vinegar instead of citrus for a more subtle tang.
  • 1 small garlic clove, very finely minced or grated, for a punchy kick.

Mix these into the basic recipe, taste, and adjust. A nice combo, for example:

  • ½ cup mayo
  • 1½ tablespoons sriracha
  • 1 teaspoon lime juice
  • ½ teaspoon soy sauce
  • ½ teaspoon toasted sesame oil

Simple variations (pick your vibe)

  • Milder: Use less hot sauce, or mix in a bit of plain yogurt or extra mayo to tone it down.
  • Smoky: Use chipotle hot sauce or chipotle powder instead of sriracha.
  • Sweeter heat: Stir in ½ teaspoon honey or a touch of ketchup.
  • Health-ish: Swap part of the mayo for Greek yogurt (start 50/50) and adjust salt and acid.

Quick “how spicy?” guide

  • 1 teaspoon hot sauce per ½ cup mayo → very mild.
  • 1 tablespoon per ½ cup → medium, good everyday level.
  • 2 tablespoons per ½ cup → pretty hot; best if you like a real kick.

Storage and safety

  • Keep spicy mayo in a clean, covered container in the fridge.
  • Use within about a week if you’re starting with store-bought mayo and fresh ingredients.
  • If it smells off, separates badly, or changes color, throw it out.

TL;DR: Mix mayo + sriracha (or your favorite hot sauce) and a splash of lime or lemon; tweak with sesame oil, soy sauce, or garlic if you want it restaurant-level.