Pop straight over sushi bowls, into small dipping bowls or into a sterilised jar and store in the fridge for up to a month.
Lumpy Tahini? If your tahini is a little hard, you can try zapping it in the microwave for 10-15 seconds to help soften it. If you’re still finding it lumpy when trying to combine, run the sauce through a sieve for an extra smooth and creamy result.
Kewpie Mayonnaise - Found at most supermarkets or Asian grocers. Or sub with whole egg mayo.
Tahini - Hulled and natural tahini works well, you can also use unhulled or roasted tahini for an extra nutty finish.
Soy Sauce - Japanese soy sauce such as Kikkoman will work best here, as it's less salty than other varieties. Otherwise, sub with regular soy sauce or tamari if you need.
Mirin - Sub with a teaspoon of sugar, or regular rice wine for a more savoury finish.
Sesame Oil - We love adding this for a little extra flavour, you can sub with homemade rayu chilli oil if you'd like to add heat along with the sesame oil.