This is a sweet vinegar sauce that's handy to have so you can use it whenever you like. It's not as sweet as standard sushi vinegar, so I recommend it for sunomono (vinegared side dishes) or for chirashi sushi.
Sterilize a storage jar with boiling water. Put all the ingredients in the jar, and shake a little to dissolve the sugar and salt. Leave for 1/2 a day to a full day before using.
This is a basic inari sushi recipe Recipe ID: 655788. When making inari sushi, it's best to hold back on the sugar.
Fat sushi rolls (futomaki) with eel Recipe ID: 1725087.
Eel chirashi sushi Recipe ID: 1716086
Story Behind this Recipe
This is a staple in our house. When preparing a batch of sushi rice, use 80 ml of rice vinegar, 2-3 tablespoons of sugar and 1 teaspoon of salt for 3 rice cooker cups of rice (480 ml), and it will have just the right amount of sweetness.
If you dissolve the sugar while heating the vinegar, the vinegar flavor will dissipate and become weak, so let the sugar dissolve naturally. The vinegar sauce is not that sweet. Adjust the amount of sugar to taste. To reduce the salt, use 1 teaspoon for 80 ml of vinegar.