Easy Spicy Mayo

I’ve been adding this spicy mayo with sriracha to everything! It’s fantastic for adding a kick to rice bowls, sushi, sandwiches, and more! It has quickly become a favorite in my kitchen, and I cannot wait for you to try it!

The best part is how quick and easy it is! You need less than 5 minutes and a few simple ingredients you probably already have on hand. You can use either sriracha or gochujang (Korean chili paste) to get that perfect spicy flavor.

This spicy mayo is great drizzled over rice bowls (like my favorite egg roll bowl) or sushi, spread on sandwiches and burgers, or even used as a dip for roasted veggies or baked tofu. I make a batch to keep in the fridge for easy weeknight meals, and I hope you enjoy it as much as I do!

Key Ingredients

• Mayonnaise: I’ve made this with Hellman’s (also called Best Foods), Japanese Kewpie mayonnaise, and homemade mayonnaise, and I loved all of them. I’d give the edge to homemade and Kewpie, but they genuinely all taste great. If you’d like to make vegan spicy mayo, use vegan mayo and make sure the other ingredients used to make your sauce are listed as vegan on their packaging.
• Sriracha or Gochujang: Most spicy mayos served at restaurants (especially sushi restaurants) use Sriracha, but this recipe works just as well with Gochujang, a Korean fermented chili paste. I absolutely love it and think it has more flavor than Sriracha. I also use it to make our hoisin sauce and this sesame garlic shrimp marinade. I find Mother-in-Law’s Gochujang in my local grocery store, but many more options exist if you go into an Asian or Korean market.
• Lime: A little fresh lime juice brightens the mayo and makes it a little lighter on its feet. Rice wine vinegar is a great substitute!
• Sesame Oil: We add a little toasted sesame oil to most of the sauces on Inspired Taste (see this tahini dressing or the sauce for our broccoli slaw as examples). You don’t need much, but it genuinely makes the mayo taste incredible.