Place 1 cup of mayonnaise in a medium mixing bowl. If using Kewpie, substitute fully or mix half Kewpie and half regular mayo for a richer umami base.

Acid & Sweet

Add 3 tablespoons sweet chili sauce, 1 teaspoon rice vinegar, and 1 teaspoon granulated sugar to the bowl with the mayonnaise. These provide the characteristic sweet-tangy backbone of YumYum sauce.

Whisk the mixture until smooth and the sugar is dissolved.

Heat & Flavor

Stir in 1 tablespoon sriracha, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon ground white pepper. Mix thoroughly to distribute heat and savory aromatics evenly.

Taste and adjust spiciness: add more sriracha if you prefer it hotter, or reduce for milder flavor.

Optional Brighteners & Texture

Add 1 teaspoon tomato paste (or ketchup) and 1 teaspoon soy sauce to deepen color and add savory balance. These are optional but recommended for classic YumYum flavor.

If the sauce is too thick for your use, whisk in up to 1 tablespoon water, 1 teaspoon at a time, until you reach desired consistency.

Fold in 2 tablespoons finely chopped green onion and 1/4 teaspoon sesame oil if using. These add freshness and a subtle nutty note.

Finish & Serve

Transfer the sauce to an airtight container. Refrigerate for at least 1 hour (preferably 2–4 hours) to allow flavors to meld. The sauce develops more depth after resting.

Before serving, taste and adjust seasoning with a pinch more salt or a splash of rice vinegar if it needs more brightness.

Garnish with sesame seeds and extra chopped green onion if desired. Serve chilled or at room temperature with grilled meats, seafood, rice bowls, sushi, vegetables, or as a dipping sauce for fries and tempura.