Creamy, spicy, and salty with a briny pop, dynamite sauce is the standard drizzle for sushi rolls and seafood bowls. Masago gives it texture that plain spicy mayo doesn't have.
Ingredients
- 1 1/4 cups (300 ml) mayonnaise
- 1 tbsp soy sauce
- 1/2 tsp fish sauce
- 1/4 cup (60 ml) sriracha
- 1/2 cup (120 ml) masago
- Salt and pepper to taste
Instructions
- 1Gently fold all ingredients together in a bowl until evenly combined.
- 2Taste and adjust the salt; the soy, fish sauce, and masago all add saltiness.
- 3Transfer to a container with a lid and refrigerate.
Cook's Note
Taste before salting, between the soy sauce, fish sauce, and masago there's already a lot of salt in here. Most of the time you won't need to add any more.
Best Served With
Drizzle over sushi rolls, poke bowls, rice dishes, or grilled seafood.
Why This Recipe Works
Fish sauce deepens the umami without making the sauce taste fishy. Masago adds a gentle briny texture that makes the sauce feel layered rather than flat.
Make It Yours
- Swap masago for tobiko for a bigger pop.
- Add a teaspoon of sesame oil for a nuttier note.
- Increase sriracha for more heat.
Leftover Strategy
Keeps in a sealed container in the refrigerator for up to 5 days. Stir before using.
Common Questions
What is dynamite sauce made of?
Mayo, sriracha, a little soy and fish sauce, and masago (capelin roe) for a briny pop. It is a step up from plain spicy mayo.
What is masago and can I substitute it?
Masago is capelin fish roe. It adds a gentle briny texture. Swap it for tobiko for a bigger pop, or leave it out for a smooth spicy mayo.
What do you put dynamite sauce on?
Sushi rolls, poke bowls, grilled or fried seafood, and rice. Use it as a drizzle or a dip.
Want to impress guests with this dish? Ask Jeff
Pairing
Cold Japanese lager or a crisp dry cider works well against the heat.