Start by assembling all your ingredients. Place everything on a clean countertop. Having everything laid out makes the process smoother. Plus, it creates a sense of excitement as you prepare to cook.

In a mixing bowl, add two tablespoons of Kewpie mayo. This Japanese mayonnaise offers a creamier texture and a slight sweetness that sets it apart from regular mayo. If Kewpie isn’t available, feel free to use your favorite mayonnaise.

Next, gently fold in two teaspoons of fresh masago roe. The aroma is unique. Don’t overpower the mayo; instead, give it a delicate mix. You want the masago to be evenly distributed throughout the sauce.

Now, it’s time to add your flavors. Squeeze the juice of half a fresh lime into the mix. The acidity brightens the sauce and balances the richness of the mayo. Then, drizzle in half a teaspoon of toasted sesame oil. It should be a gentle drizzle—too much could overpower the other flavors.

For a kick, add two tablespoons of Huy Fong Sriracha chili sauce. This sauce is known for its flavor and spice, but adjust it according to your heat preference. Incorporate a teaspoon of finely grated ginger next. This ingredient adds warmth and depth, making your sauce truly special.

Using a whisk or a fork, mix everything together. You'll know you're done when the color is consistent, and you can see the tiny flecks of masago. Taste the mixture. Adjust seasoning or spice level as needed, depending on what flavors you want to highlight.

Transfer the sauce to an airtight container and let it chill in the refrigerator for at least 30 minutes. This step allows the flavors to meld beautifully. Trust me; patience pays off here!