•I have learned that some fancy sushi vendors add ketchup to their spicy tuna mixture to enhance the color. I haven’t done this, but if you like the idea, you may wish to start with a small squirt and add additional sriracha to taste, if desired, to balance the sweetness the ketchup supplies.
FOR THE SPICY MAYO:
¼ cup (52g) mayonnaise
3-4 teaspoons sriracha sauce (or to taste)
Mix and refrigerate until ready to use. Double or triple the recipe as needed. If you’d like to artfully drizzle the sauce over the rolls, you can transfer it to a squeeze bottle or a baggie with a small hole snipped off the corner to squeeze through. I also like to drizzle a thin line over some of the fillings while making the rolls. (My favorite is salmon, cucumber and avocado with a drizzle of the sriracha mayo added before rolling.)