Sauce sushi

​The Dynamite and Mango sauces are gluten free by default, to make gluten-free eel sauce, just be sure to use a gluten-free soy sauce.

Dynamite Sauce

This is a very versatile sauce. It’s a great drizzle for “spicy” rolls (and can be used to mix in with fish to make spicy filling), but is also great to give a kick to any roll

½ cup mayonnaise
2+ tbsp Sriracha hot sauce

Whisk together ingredients until well combined and uniform. Taste, add more Sriracha if you like. Chill until you’re ready to use it.

To serve, spoon sauce into a pastry bag or a sauce bottle (pictured). Cut the tip off the pastry bag (if applicable), squeeze sauce over prepared sushi, as desired.

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Mango Sauce

We love this one over tuna based rolls and vegetable based rolls in particular

1/3 cup rice vinegar
1/3 cup sugar
1/2 tsp salt
1 large ripe mango
2 Tbsp vegetable oil

In a small saucepan, whisk together vinegar, sugar, and salt. Bring just to a simmer over medium heat, whisking constantly until sugar is dissolved. Remove from heat, cool to room temperature.

Peel and seed the mango. Chop mango flesh into chunks, place into a blender with cooled vinegar-sugar mixture and vegetable oil. Blitz until very smooth, chill until you’re ready to use it.

To serve, spoon sauce into a pastry bag or a sauce bottle (pictured). Cut the tip off the pastry bag (if applicable), squeeze sauce over prepared sushi, as desired.

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Eel sauce

Traditionally used for eel rolls, this sauce is great on any roll that has a robust or complex flavour. For big fans of eel sauce, it works on almost anything – but can overpower the flavour on rolls with more mild fish

1/2 cup soy sauce
1/2 cup white sugar
1/2 cup mirin (Japanese sweet wine)

Combine all three ingredients in a small saucepan, whisk well. Bring to a boil over medium-high heat, reduce heat, and simmer gently until sauce volume has reduced to about 3/4 cup. (If you boil it hard, you will end up with a caramel, not a sauce!)

Remove from heat, allow to cool to room temperature. Once cooled, transfer to fridge and chill until you’re ready to use it.

To serve, spoon sauce into a pastry bag or a sauce bottle (pictured). Cut the tip off the pastry bag (if applicable), squeeze sauce over prepared sushi, as desired.