Young and Hungry

Hitting the Sauce: Sticky Rice’s Secret Tater Tot Dip Revealed (Sort Of)

Clockwise from top left: Original Sticky Rice sauce, homemade ranch blend, Hidden Valley Ranch blend, ketchup-mayo blend

Sticky Rice DC has long teased me with its “world-famous secret tater tot sauce.” Not only was the recipe unknown, it was wildly popular. When I ask co-owner Jason Martin about the special tot sauce recipe he replies, “People freak out about it every night.” With the hungry hoards clamoring for the secret to the sauce, I thought that Martin would be more forthcoming with a hint of what’s in it. Unfortunately, the Sticky Rice camp is still keeping its mixture completely under wraps. Martin tells me only, “We pre-make it with secret sushi elves.” The tantalizing tot sauce taunted me with its top-secret exclusivity, so I set out to crack the code in my kitchen at home.

Being that Sticky Rice is an Asian restaurant selling classic American cafeteria fare like tater tots, I guessed that the sauce would also be a fusion of the two cuisines. The pale peachy colored sauce is creamy and tangy with a spicy flavor to boot. There are red and black specks floating around, possibly black pepper and paprika.

My initial guess was a ketchup-mayonnaise-Sriracha blend because: (a) the American staple, ketchup, is the classic tot condiment, (b) Sriracha is the typical spicy Asian condiment, and (c) mayonnaise would give it some creaminess. My own blend of these ingredients yielded a thick, deep-colored dipping sauce that tasted like zippy ketchup. Not only was the color off, I realized that there is absolutely no tomato flavor in the original.

Upon closer inspection of the original Sticky Rice sauce, I noticed that there are also tart and sour notes in the aftertaste. In my mind, these two flavors in a sauce suggest yogurt and buttermilk. Luckily, this pair of ingredients is found in another classic American sauce: ranch dressing. When I think of ranch, I immediately imagine dipping carrot sticks in Hidden Valley. I thought I struck gold as I drizzled Sriracha into the popular ranch dressing brand. Although the texture and taste came closer to Sticky Rice’s secret tot sauce than the first attempt, it was missing the hints of tartness. Since there was no yogurt in the store bought dressing, I whipped up a homemade version.

Mixing yogurt, buttermilk, mayonnaise, lemon juice, mustard and spices, I came up with a ranch blend that had the push and pull of tart and sour. A couple squirts of Sriracha blended into the dressing yielded something remarkably similar to the coveted tot sauce. I instantly devoured the entire batch of tater tots in an effort to measure my success. Although my dipping sauce was deliciously savory and tangy, if I do say so myself, it was still missing something.

What was this elusive element? Perhaps only the "secret sushi elves" know. Guesses?

Feeling saucy? Email us about your favorite condiment at

Photo by Samantha Le

  • yup

    We're talking about Sticky Rice: you should've let your sauce and food get cold for a half hour, then served it to yourself with a big sneer.

  • KMango

    Maybe rice vinegar instead of lemon juice?

  • LisaT

    Dying laughing at yup--you're so right! After a stream of craptacular experiences there, especially the last, I'll never go again. Their "service" is some of the worst I've ever had.

    My favorite similar blend is Vegenaise, Sriracha, and yellow mustard. No, not the same, but bold and delicious!

  • lealex48

    I wan the tots!!! yummy!

  • Nikki

    I faced this quandary years ago when I was in college at VCU and living blocks from the original Sticky Rice in the fan. I got dared to chug a glass of 6 raw eggs at pico night one evening and returned the next day to pick up my credit card (left my tab open that night, obvs). The guy behind the bar remembers me from the night before and asked me what I won for chugging the eggs, and I told him I got a free beer. He said that prize wasn't worth it and I told him what I really wanted was the tater tot recipe and he fessed up. Siracha and ranch baby, been making the sauce at home for years now.

  • C

    I used to know a Sticky Rice chef who divulged their dip recipe. At the time I had never been to Sticky Rice and didn't understand what the hype was with the tater tots (actually I still don't), but it was a very simple recipe-- we're talking three ingredients, tops. Sriracha was definitely involved, and mayo, and MAYBE one more ingredient. You're definitely on the right track!

  • East H

    Wow, what a culinary masterpeice! Ranch + Sriracha + Mayo! I think I had this at TGI Friday's about 10 years ago, but since it's at Sticky Rice everybody acts like it's haute cuisine.

  • Nick

    No one acts like it's haute cuisine you idiot. It is a sauce for dipping tater tots for christ's sake. Kudos on using the phrase haute cuisine though.

  • Alan K.

    Ditch the buttermilk and the yogurt. The richness comes from the type of mayo used: Kewpie mayonnaise. Made with yolk instead of whole eggs, Kewpie mayo is common is Japanese cuisine, and Americans often adapt it for dipping sauces. The best example of Kewpie mayo used like this here in DC is Spike's Good Stuff Eatery, which uses Kewpie in his fry-dipping sauces.
    from the Kitchn: