Today I want to share a recipe for a versatile seasoning I always like to have on hand. Aside from being useful for making sushi rice, the tangy-sweet mixture is perfect for making quick pickles, sunomono, or as a base for a more complex salad dressing. It can be stored at room temperature indefinitely, so I like to make a big batch in a squeeze bottle, making it super easy to mix and use.
I'm also including a recipe for making easy cucumber sunomono using the sushi vinegar.
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