Sushi Sauces (http://secretsofsushi.com/sushi-sauce)

Spicy Mayo– The tried and true staple to most sushi bars in North America

• Chili Sauce (I recommend Sri Racha)
• Heavy Mayonnaise
• Sesame oil
• Nanami Togarashi  (Japanese 9 spice)
  1. First, add the mayonnaise to the mixing bowl. 1 cup for small portions or the entire jar for large portions.
  2. Next, add the chili sauce to taste. Typically I use a 1:2 ratio with the chili sauce- 1 part chili sauce to 2 parts mayonnaise.
  3. Then, add just a touch of sesame oil for some extra flavor. This will also make the sauce a bit “runny” if you add too much. I usually use 1 Tbsp for every 1 cup of mayonnaise.
  4. Finally, mix all of the ingredients together with a spoon or spatula and taste test it. Depending on your heat tolerance, you may want to add more chili sauce or mayonnaise.
  5. Add your new spicy mayo to a zip locked bag and cut a small corner off the bottom- for easy squeezing. Or you can add the spicy mayo to a sauce bottle of your choice and store it for later!

Garlic Mayo– A fusion sauce, designed in the states, that is both sweet and savory
This sauce is incredibly easy to make and it goes well on a variety of different dishes. 
vegetable rolls, shrimp tempura rolls, custom rolls, and even pork chops, chicken, med/rare steak, and octopus.

• 1/4 cup of  mayonnaise
• 1/2 tsp lemon juice
• 1 Tbsp honey
• 1/2 tsp garlic powder (don't use ninced garlic cloves..taste is not consistent in the sauce)
• 1/4 tsp Ichimi Togarashi or ground red chili pepper :) <kolla mulaku in Malayalam>
• The measurements of this recipe makes approximately 1/2 cup of sauce.
  http://secretsofsushi.com/garlic-mayo.html

Ponzu– A lightly citrus infused soy sauce that compliments any vegetable (http://secretsofsushi.com/ponzu.html)
use it for salad vinaigrette, dipping tataki (seared meat or fish)or sashimi (raw fish), glazing meats (it works wonders on chicken), and I also use it as a base for creating new sauces.

• 1 cup Shoyu (soy sauce)
• 1/2 cup lemon juice
• 1/4 cup lime juice
• 1/4 cup rice wine vinegar
• 1/4 cup Mirin (sweet, slightly alcoholic, rice wine vinegar)
• 1/2 cup katsuboshi (fish flakes) - katsuboshi is relatively cheap and can be found at most Asian markets. It looks a lot like a bag of thinly sliced wood chips, oddly enough.

1. Add the liquid ingredients together and stir in a pot until it comes to a boil
2. As soon as the sauce boils, add the katsuboshi and take the sauce off the heat
3. Allow the fish flakes to season in the sauce for at least 30 minutes to 2 hours
4. Strain the sauce and chill it (covered) in the fridge
5. Serve and enjoy!

Goma (Sesame oil)– A simple ingredient that can yield surprising results


Japanese Ginger Dressing– Typically found on salads, but also used as a meat marinade

• ½ cup diced onion
• ½ cup peanut oil
• 1 large carrot
• 3 tablespoons minced fresh ginger root
• 1 large stalk of minced celery
• ⅓ cup rice wine vinegar
• 2 tablespoons water
• 1 fresh tomato
• 4 teaspoons soy sauce
• 2 teaspoons white sugar
• 2 teaspoons lemon juice
• ½ teaspoon minced garlic
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 ½ tablespoon of sesame oil
• The measurements of this recipe makes 2.5 cups of dressing. 
• Wash, peel, chop & blend into liquid mode. pour into a squeeze bottle & keep in fridge to marinate. Shake it up and serve on salad or marinate chicken with it.
• http://secretsofsushi.com/japanese-ginger-dressing.html

Variations of Japanese Ginger Dressing:

Savory Ginger Dressing – try adding a cup (or more, depending on taste) of heavy mayonnaise or miracle whip to the original recipe for a thicker dipping sauce to accompany a vegetable plate!

Peanut Ginger Dressing – Can’t decide on whether to have peanut sauce or ginger dressing? Why not both! Try adding 1/2 cup of your favorite peanut sauce or add 1 cup of roasted peanuts to the blender. Alternatively, you could also use some organic peanut butter (approx. 1/2 to 1 cup, according to taste).