I found that it's important to get the Japanese mayonnaise and not use the American mayonnaise. The taste is different. I made the mistake by using the red miso; that's why the color didn't look as creamy. Adjust your own sugar and mayonnaise amounts to your liking, but if you are counting your calories, you can omit the mayonaise and it will still taste great without it. It took me awhile to figure out what the Japanese mayonaise looked like since I don't read Japanese. That's why I will always try to put the pictures of the ingredients whenever possible for those of you not familiar with the ingredients.
Miso paste (left) and Japanese Mayonaise (right)
1 tsp white miso paste
2 tbsp Japanese mayonnaise
1 tsp salad vinegar
2 tbsp sugar
2 tbsp sesame seed
1 tsp sesame sesame oil
1 tsp soysauce
1 tsp olive oil
Slowly mix in one ingredient at a time and mix well. For best taste, use after refrigeration for at least 30 mniutes.
You can add a little Vietnamese Srirachi sauce if you like it a little spicy for different variation. Use this mayonnaise as you would with the American mayonnaise.