Between you and your sushi is a wide variety of sauces to choose from. Some sauces are already placed on by the sushi chef and other sauces can be added on the side as a dipping sauce. Every Sushi bar has at least four sauces behind the counter ready to spread on its sushi counter part. The four that I speak of is the spicy mayo, eel sauce, mayo, and of course the soy sauce. Most often, sushi bars also carry a hot sauce, ponzu sauce, and a variety of mixed house special sauces. Without the proper sauce, sushi as we know it would not be the same.
19 comments
bryan says:
Mar 20, 2011
hey raymond can u explain me about spicy sauce on sushi i have try any experiment on it and the result can’t be perfect
thesushichef says:
Mar 26, 2011
Every one makes spicy sauce differently. Whether they call it spicy sauce, spicy mayo, or volcano sauce its base is usually the same consisting of mayo and sriracha. Anything else you add to it is your own preference such as. togarashi which is japanese 7 spice, or juice of lemon. or even sugar. Its all up to you buddy. What I usually do is mix kewpie mayo with a little bit of sriracha up until it gets a peachy color and then i taste it to my spicy preference. Then I’ll throw in a small amount of togarashi. If you are going for tart use the lemon juice.. if you are going for semi sweet use the sugar.
J says:
Jan 25, 2011
hey raymond, i was wondering if you can tell me what sauce they use for the raw oysters that they serve in the restaurant. what is it called and how to make it?
also, for the spicy mayo, i know that your said its japanese mayo + sriracha. i’ve been using the regular mayo + sriracha. is there any benefit using the japanese one?
how do you make your unagi sauce? i would like your method.
i heard its 1 part sweet rice wine + 1 part soy sauce + 1/2 part sugar + flour to thicken in sauce pan.
was wondering, what is your method? thanks alot.
thesushichef says:
Jan 25, 2011
raw oysters not sure, elaborate on sauce
spicy mayo, yes makes a considerable difference, japanese mayo is sweet and made with apple vin instead of reg vin.
eel sauce, no flour, just simmer under low heat until thicken