recipe review - spicy sushi sauce

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it has been ages since i did a pinterest recipe review, so i thought i'd do one today. notes of note: 1) i cannot find the original pin to share with you, & b) i am not sure if mixing two ingredients qualifies as an actual recipe.

notes out of the way, today i bring you spicy sushi sauce! 

we eat sushi at home on a regular basis, but i never thought to find out how to recreate the delicious, creamy sauce. i read a few recipes, & their comment sections, then attempted what seemed to be the most popular: kewpie mayonnaise & sriracha.

some say that regular mayo works fine, but the vast majority say that the result will be too mayo-ish. kewpie  is a japanese brand of mayonnaise, made with rice vinegar. by the way, those wanting to avoid msg will have to use regular mayo. kewpie comes in a squeezie bottle, & has a red kewpie doll on the packaging. i was disappointed that the image was not on the bottle itself. any asian grocery store will have this, & perhaps large markets with ethnic sections.

sriracha, also known as rooster sauce, can be found at most grocery stores these days. warning: it is addictive. oh, also quite spicy, so go easy if you are not into heat.

spicy sushi sauce

kewpie mayo

sriracha

* squeeze the amount of kewpie you need into a bowl. this would be the same as you'd use in tuna or egg salad.

* add a squirt of sriracha. stir & taste.

* continue adding sriracha until it's hot enough. this sauce should be as hot as you can tolerate.

we had this recently & loooooooooooved it. my family are vegetarians, so instead of raw tuna or scallops we added mushrooms that had been sliced, sauteed, & cooled. it mimicked the texture perfectly. or as perfectly as two people who had not had raw tuna or salmon in over twenty years recall. firm tofu would probably work well also.

what will you mix with it?

~peace.

savory oats

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health woes; of which i shall not bore you; have forced me to metamorphose my entire way of eating. one thing i am to do is eat oats daily. i prefer my porridge to be swimming in an ocean of butter, & containing more brown sugar than a cake; & therein lies the problem. i am to avoid butter & sugar, as well as many other lovely things.

i choked down plain porridge for a few days, then had a brainstorm. congee! i know that this is traditionally made from rice, but why not from oat bran? i searched for some recipes, tried a few, & loved them! i have always been more of a savory-brekkie gal anyway.

this is my most favorite concoction:

savory oat congee

1 cup of oat bran

large handful of sliced mushrooms

garlic powder

salt & pepper

sriracha (a friend calls this 'rooster sauce')

drizzle of olive oil

1 tsp. nutritional yeast flakes

1 egg white

1 tbs. ground flax seeds

water

* in a pot, saute the mushrooms in a drizzle of olive oil. cook until they are how you like them.

* add the dry ingredients, & water. you want enough water to cover the ingredients, plus about a knuckle's depth more. adjust this to your taste. i enjoy a slightly runny conjee.

* cook on medium. as soon as the water begins to simmer, turn it to low, & stir in the egg white. you'll begin to see thin white ribbons, the same as with egg-drop soup.

* continue cooking until the conjee is the consistency you prefer.

* top with sriracha.

notes:

please adjust the seasoning & water to your own tastes. 

if you are not watching your cholesterol, skip stirring in an egg white, & top the conjee with a poached egg instead. i cheated one day, & can promise this is insanely delish!

my experiments have shown that anything you enjoy in a stir-fry works wonderfully.

if you are vegan, omit the egg white, & top with tofu, or go an indian route, & stir in some hummus.

give this a try, & let me know your favorite combinations.

~peace.