Sushi with Spicy mayo

Makes 5 large rolls.

The Sushi Rice:

  • 2 cups sushi rice

  • 4 Tbsp high-quality rice vinegar

  • 3 tsp sugar

  • 1 tsp salt

The Spicy Mayo:

  • 2 Tbsp Kewpie Mayo

  • 1 Tbsp Sriracha

  • 1 Tsp Sesame Oil

  • A small splash of Soy Sauce

The Maki:

  • 5 Sheets of Nori (seaweed)

  • Cucumber

  • Avocado

  • Really, anything you'd like as a combination inside like shrimp tempura


  1. Make the sushi rice in the instant pot, pot-in-pot method, 12 minute high pressure, 15 minute cooldown. It will be the 2 cups sushi rice and 2 cups of water.

  2. Once the rice is done, microwave the 4 Tbsp high-quality rice vinegar, 3 tsp sugar, and 1 tsp salt for 30 seconds. Add this mixture to the rice by slowly folding it in. You don't want to overmix. Let is rest to room temperature covered with a damp paper towel.

  3. Mix the 2 Tbsp Kewpie Mayo, 1 Tbsp Sriracha, 1 Tsp Sesame Oil, and A small splash of Soy Sauce together. Set aside.

  4. Lay the Nori sheets and add rice to the rough side of the sheet by spreading it with you fingers slowly. Use a sushi rolling bamboo to add all your chosen ingredients and roll them into a maki.


Kewpie mayo is found in Asian stores and worth it!