In a bowl, add the mayonnaise, sweet chili sauce, sriracha and rice vinegar. Using a small balloon whisk or a fork, mix the ingredients until a thick sauce forms. It should have a light, salmon pink color.
Place the sauce in the fridge and allow it to chill for at least 30 minutes. This will allow the flavors to meld and give you an even tastier finished product.
Notes
Storage instructions: Keep in an airtight container in the refrigerator for about a week. Check the blog post for serving suggestions!