How to Make Sushi Sauce

Ingredients

For Teriyaki Sauce

For Spicy Mayo Sauce

For Korean Spicy Sauce

For Carrot Ginger Sauce

For Ponzu Sauce

For Ginger Mayo Sauce

Steps

Method 1

Making Teriyaki Sauce

1. 1

   Cut the ginger and garlic.

   Take the stem of fresh ginger and cut a small slice. Cut the sides away from the ginger so the peel is removed. You should end up with one piece of ginger that's 1 or 2 centimeters long. Remove the peel from one clove of fresh garlic and slice one piece that's also 1 or 2 centimeters in size.

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   • The fresh ginger and garlic are very flavorful which is why you only need a little for your teriyaki.
   • Always use caution when handling sharp knives.

2. 2

   Heat oil in a pan.

   Place a small saucepan on the stove and add 1 teaspoon of sesame seed oil and 2 teaspoons of olive oil. Turn the heat on to medium and let the oils heat up.

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   • Sesame oil has a rich flavor and thick texture. The olive oil helps to balance this out.

3. 3

   Saute the garlic and ginger.

   Add the fresh ginger and garlic to the warmed oil and let them saute for a few minutes. You should hear the ginger and garlic sizzle as they cook.

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   • The ginger and garlic should brown just a little. Avoid letting them get dark or they may quickly burn.

4. 4

   Add the brown sugar and liquids.

   Add 1/4 cup (50 g) of packed brown sugar to the saucepan and let it cook until the sugar melts. Add your liquid ingredients and stir the sauce over medium heat. You'll need to add:

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   • 5 ounces (150 ml) of soy sauce
   • 5 ounces (150 ml) of mirin
   • 4 teaspoons (50 ml) of sake

5. 5

   Reduce the teriyaki sauce.

   Your sugar may harden at the bottom of the pan. Keep cooking the sauce over medium heat while you stir and the sugar will dissolve. Turn the heat to low and let it cook another 15 to 20 minutes. This will help some of the liquid evaporate out. Your thin teriyaki sauce is now ready to use.

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   • If you'd like to thicken the teriyaki sauce, place half the teriyaki sauce into a very small pan. Cook the sauce over medium heat and stir it occasionally until it's as thick as you'd like. Stir in a handful of toasted sesame seeds and serve it.

Method 2

Making Spicy Mayo Sauce

1. 1

   Place mayonnaise, sriracha, lime juice, and masago into a bowl.

   Squirt 2 tablespoons of Kewpie mayonnaise, 2 teaspoons of sriracha sauce, the juice from half of a lime, and 2 teaspoons of masago into a small bowl.

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   • Although regular mayonnaise can be used, Kewpie mayonnaise is made with rice vinegar which will give your sauce a unique flavor.

2. 2

   Stir and season the spicy mayo sauce.

   Use a spoon to stir the ingredients together in the bowl. Taste the sauce and adjust the flavors to your liking. For example:

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   • For an even spicier sauce, add more sriracha sauce.
   • For a tangier sauce, add more lime juice (although this may thin your sauce).
   • For a creamier sauce, add more Kewpie mayonnaise.

3. 3

   Serve the sauce.

   Serve the sauce immediately or refrigerate it until you're ready to use it. You can scoop the sauce and serve it alongside sushi or place it in a squeeze bottle so you can squirt it onto the sushi.

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   • Keep in mind that the flavors of the sauce will get stronger as it refrigerates. Taste the sauce again after refrigerating it for any length of time and adjust the flavor.

Method 3

Making Korean Spicy Sauce

1. 1

   Toast the sesame seeds.

   Heat a skillet over medium heat. Add 2 1/4 teaspoons (6 g) of sesame seeds and cook them for 3 to 4 minutes. The sesame seeds will darken just a little as they toast. Set the toasted sesame seeds aside.

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   • You should be able to smell a faint nutty smell as the sesame seeds toast.

2. 2

   Place your ingredients in a mixing bowl.

   Place all of the Korean spicy sauce ingredients into a mixing or serving bowl. You'll need:

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   • 6 tablespoons (100 g) of fermented chili paste (Gochujang)
   • 2 tablespoons (26 g) of granulated sugar
   • 1 1/4 teaspoons (20 g) of soy sauce
   • 1 1/4 teaspoons (20 g) of sake
   • 1 1/2 tablespoons (20 g) of sesame seed oil
   • 2 1/2 teaspoons (8 g) of minced garlic
   • 2 tablespoons (30 g) of apple juice
   • 2 1/4 teaspoons (6 g) of sesame seeds

3. 3

   Stir and serve the sauce.

   Take a spoon or whisk and stir the ingredients until the sugar dissolves and the sauce is combined. The sauce will be a little thick and is now ready to serve.

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   • Taste the sauce and adjust the flavor according to your taste.

Method 4

Making Carrot Ginger Sauce

1. 1

   Boil carrots and ginger.

   Wash and peel 2 carrots. Chop the carrots into large chunks and place them in a pot of water along with one peeled stem of fresh ginger. You can use a stem that's 3 or 4-inches long. Boil the carrots and ginger for 8 to 10 minutes or until they're soft.

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   • Set aside a few pieces of boiled carrot and ginger. This way, you can use them if you need to adjust the flavor.

2. 2

   Blend the boiled carrots and ginger with honey.

   Carefully transfer the boiled carrots and ginger to a food processor. Add 2 tablespoons of honey and another 1/2 stem of fresh ginger that hasn't been boiled. Blend the ingredients until they're completely smooth.

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   • Ensure that the fresh ginger you're adding is peeled and chunked.

3. 3

   Taste and season the sauce.

   Taste the blended carrot ginger sauce and adjust the flavorings. You should be able to taste the carrots, ginger, and honey. If you can't taste the heat from the ginger, add more fresh ginger.

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   • Remember that you can add some of the boiled carrots that you cooked and set aside earlier if you need to boost the carrot flavor.

Method 5

Making Ponzu Sauce

1. 1

   Place all of your ingredients in a bowl.

   Combine all of your ponzu sauce ingredients in a medium sized mixing bowl. You'll need:

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   • 2 pieces of edible kelp (kombu)
   • 3/4 cup (200ml) of soy sauce
   • 3/4 cup (200ml) of lemon juice
   • 3/4 cup (200ml) of dashi stock
   • 3/4 cup (200ml) of rice vinegar
   • 2/3 cup (100ml) of mirin

2. 2

   Cover and refrigerate the sauce.

   Cover the bowl of ponzu sauce and refrigerate it for 24 hours. This will let the flavors of the sauce develop and intensify.

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   • It's important to keep the edible kelp (kombu) in the sauce as it refrigerates since this will give it a distinctive flavor.

3. 3

   Strain and use the sauce.

   Place a strainer over a bowl and pour the refrigerated ponzu sauce through it. The strainer will catch the edible kelp. Use the sauce or transfer it to a sealable jar.

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   • You can refrigerate and store ponzu sauce for up to 2 months.

Method 6

Making Ginger Mayo Sauce

1. 1

   Press fresh ginger.

   Cut a few small chunks of fresh peeled ginger. Place each chunk in a clean garlic press and squeeze the ginger. This will squeeze the juice out and press fresh ginger pulp through the tiny holes. Place the ginger pulp into a small bowl so you can measure it out.

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   • You can discard or save the ginger juice for another use.

2. 2

   Place ginger pulp and mayonnaise in a blender.

   Squeeze 3 tablespoons of Kewpie mayonnaise into your blender or small food processor. Measure out 1 tablespoon of fresh ginger pulp and place it in the blender.

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   • If you don't have Kewpie mayonnaise, you can substitute regular mayonnaise. It just won't have the added rice vinegar flavor.

3. 3

   Blend and taste the sauce.

   Cover the blender or food processor and turn it on. Blend the mayo with the fresh ginger until the sauce is completely combined and you no longer find bits of ginger. Taste the sauce and adjust the flavors according to your taste.

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   • If you'd like a creamier sauce, just add another teaspoon of mayo. For more of a spicier kick, add another teaspoon of ginger pulp. Blend again and taste.

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