What is spicy sauce and how to cook it at home

Spicy sauce

In this article we want to tell you about spicy sauce, what it is and what it is eaten with. We’ll also give you a few spicy sauce recipes that you can easily prepare at home.

What is spicy sauce

In fact, spicy sauce can be called any sauce prepared on an oil basis with the addition of some Japanese or Korean product with an original, noticeable taste.

According to the recipe, it is similar to European mayonnaise; it is used for dressing salads instead and is often prepared on the basis of mayonnaise (Japanese or regular “Provençal”).

Due to its oil base, spicy sauce cannot be considered a low-calorie dressing. On average, its calorie content is about 400 kcal per 100 g. finished product. But its addition does not exceed 1 – 2% of the weight of the main dish, so it will not interfere with even dietary dishes.

Spicy or not

In the cool Russian climate, there is no need to disinfect food with a large dose of capsaicin. The spiciness of seasonings is regulated by personal preferences, which manufacturers try to adapt to.

It is important to know that very spicy food is not typical for Japanese cuisine.

For Japanese gourmets, the spiciness of ginger is enough, only slightly enhanced by red pepper. Accordingly, the spicy sauce tastes moderately spicy, that is, it is “spicy” (spicy), and not “hot” (spicy) – according to the classification generally accepted for sauces.

Classic spicy sauce for rolls

Rolls with spicy sauce

There is evidence that this sauce confidently ranks second after soy sauce in popularity among lovers of Japanese snacks such as sushi and rolls. It confidently occupies entire shelves in supermarkets and on the tables of Japanese restaurants.

The composition of the classic spicy sauce includes Japanese mayonnaise, soy and chili pepper paste. But in bottles of industrial sauce, oil (corn or soybean) and Kimchi paste are most often listed first.

They are supplemented with vinegar, spicy ingredients (garlic, spices), some kind of fruit additive and some fish component.

T. That is, from mayonnaise only its oil base and vinegar are taken, and soybean paste and chili paste are replaced with Kimchi paste. The Kimchi paste itself also has many variations, keeping hot chili peppers, sweet red peppers and fruit and vegetable purees at the base.

You might need a recipe for rice dressing for rolls and sushi!

The eastern (more precisely, Far Eastern) feature is given to it by the fish flavoring and aromatic additive. Most often it is salted flying fish or capelin caviar, less often it is an extract from fermented fish.

If a restaurant makes its own sauce, then most often the light Japanese mayonnaise “Kyupi” is used as a basis. Almost all chefs use Kimchi paste, because its rich taste eliminates the need to supplement the pepper paste with spices.

Soy sauce or soy paste is specified in about half of the recipes. But, most likely, they are trying to replace the lack of caviar or fermented fish extract, which gives the sauce a special flavor, with the taste of fermented soy.

Freshly prepared restaurant sauces differ favorably from store-bought versions by the presence of flying fish roe (“tobika”) or capelin (“masago”). Rice vinegar is usually replaced in restaurants with freshly squeezed lemon juice.

Homemade spicy sauce

It’s very easy to make your own spicy sauce for rolls, adapting its composition to your taste.

In home recipes, it is most convenient to use regular mayonnaise with a standard fat content of 67%, thick soy sauce and any hot chili sauce, indicated on the label asHot chilli sauce.

By adding fruit puree or juice you can make the sauce sweeter, and using freshly squeezed lemon juice you can acidify it. You can take capelin caviar smoked or simply salted. You can replace it with pollock caviar.

You should not prepare a lot of sauce at once – it will lose its taste if it sits in the refrigerator for only 2 days. It should be taken into account that it contains mayonnaise and caviar.

In order to prepare 150 g of sauce (enough for three servings of rolls) you need to take:


  • Japanese mayonnaise – 100 gr.
  • Hot chilli sauce (adjust to taste!) – 1 tsp. 
  • Soy sauce – 1 tbsp. l.
  • Capelin or pollock caviar – 50 gr.
  • Lemon juice – 1 tsp.
  • Garlic – 2 cloves

How to cook:

  1. Crush the garlic with a knife or grate it.
  2. Mix all ingredients with a mixer and let it brew for 10 minutes.
  3. The sauce for rolls and sushi is ready!

The taste of the sauce can be changed using fruit purees and juices. Pineapple, apple or orange puree or juices are often used. It is better not to overuse lemon juice.

This sauce should not have a dominant taste – sour, sweet, salty or spicy. If fruit is not used, you can add a little sugar or honey.

Spicy hot sauce

The spiciness can be adjusted using pepper sauce. For European tastes, a moderately spicy sushi sauce, which uses sweet and sour Sweet chilli sauce, is even better suited. Or sriracha sauce with a noticeable taste of garlic.

Fans of extreme sensations can prepare a spicy sauce with “Chile tabasco” or “Chile habanero”, which are distinguished by their deadly spiciness.

But if you flavor delicate rolls with such a spicy sauce, then there will be no other sensation from tasting exquisite Japanese food other than a fire in your mouth.

We will need:

  • Mayonnaise (fat content 67%) – 100 gr.
  • Hot chilli sauce – 3 tsp.
  • Soy sauce – 2 tbsp. l. 
  • Capelin or pollock caviar – 50 gr.
  • Lemon juice – 1 tsp. 
  • Garlic – 4 cloves 

Cooking process:

  1. Separate half the caviar.
  2. Crush the garlic with a knife or in a garlic press.
  3. Blend everything with a blender and put the saved caviar on top.

In a spicy sauce, additional garlic should be added to emphasize the garlic flavor so that they are not lost. Therefore, you will have to add a little more soy sauce and garlic. In this recipe you can make homemade mayonnaise yourself.

Citrus sauce

This sauce is used not only as a seasoning for rolls, but also for dressing salads. For salads it is made more liquid.


  • Mayonnaise (fat content 67%) – 100 gr.
  • Hot chilli sauce (adjust to taste!) – 1 tsp. 
  • Capelin or pollock caviar – 50 gr.
  • Juice of one tangerine (for salads, juice of two tangerines);
  • Lime juice – 1 tsp 
  • Garlic – 2 cloves 

Cooking process:

  1. Crush the garlic cloves.
  2. Squeeze the juice from the tangerine (you can leave a small amount of pulp).
  3. Add a teaspoon of lime juice.
  4. Mix the ingredients in a blender.

Here PP mayonnaise is suitable, for example from cashew.

With flying fish roe

Spicy sauce with tobiko

A popular recipe for spicy sushi sauce includes only Japanese mayonnaise, Kimchi sauce and orange tobiko flying fish caviar.

Considering the authenticity of the last ingredient, Japanese mayonnaise “Kyupi” should not be replaced with a domestic analogue.


  • Mayonnaise “Kyupi” – 100 g.
  • Kimchi sauce – 20 gr.
  • Tobiko flying fish caviar – 10 gr.

How to cook:

Mix mayonnaise and Kimchi, place caviar on top (mixing is not necessary).

For mussels and seafood

Baked mussels with spicy sauce

On a holiday table, mussels and other seafood look very good if served on small flat plates with a thick spicy sauce.

It is done quickly, just before serving the dishes. Its fresh, spicy taste perfectly complements the fresh seafood taste.

What is it made from:

  • Mayonnaise (fat content 67%) – 30 gr.
  • Sour cream (any fat content) – 20 g.
  • Hot chilli sauce or Sweet chilli sauce (adjust to taste!) – 1 tsp. 
  • Capelin or pollock roe – 1 tbsp. l. 
  • Soy sauce – 1 tbsp. l.  
  • Garlic – 1 tbsp. l.  

How to do:

  1. Grate the garlic or chop it with a knife.
  2. Mix everything except the caviar, put it in a blender and smooth it over the seafood.
  3. Place caviar on top.

Ingredients for 300 g of seafood. You can grate some cheese and add it to the sauce, and then bake the mussels with this sauce.

What to replace

Thanks to the variety of recipes, we can say that the spicy sauce can be easily replaced with another spicy sauce. Its main feature is its spicy taste, slight heat and fishy note.

But there are seasonings with which rolls and seafood will be just as tasty as with spicy sauce:

  • Mayonnaise with caviar and finely chopped dill (the best proportion is equal parts of mayonnaise and caviar with a small addition of herbs).
  • Mayonnaise with soy sauce and finely chopped hot pepper. First, chop the pepper, add soy sauce, let it sit in the refrigerator for a couple of hours and then add mayonnaise.
  • Krasnodar sauce (with applesauce) mix with mayonnaise, add a spoonful of lemon juice and soy sauce. The addition of caviar and hot chili sauce will make this version almost indistinguishable from the original recipe, only a little watery.

Important: any of the listed options will lose their resemblance to spicy sauce after adding tomato paste.

And in conclusion, a few more options for this wonderful sauce. Watch, cook, enjoy and write to us your options for spicy sauce!

Ссылка на основную публикацию