Sushi Rice Dressing

    Nothing about this super-potent dressing should tempt you to eat it on its own. Yet, when added to rice, it produces a delicious and perfectly seasoned rice. Double the recipe and use what’s left over as a base for marinated vegetable salads—or save it for your next sushi adventure.

    Prep Time: 5 minutes

    Makes about 1 cup (250 ml)

    ¾ cup (185 ml) rice vinegar
    ⅓ cup (70 g) unrefined sugar, finely ground
    3 teaspoons sea salt

    Mix together the rice vinegar, unrefined sugar, and sea salt in a small non-metal bowl. Whisk vigorously for about 2 minutes, or until the sugar and sea salt are mostly dissolved. Set aside until ready to use. If making a double batch, store the remainder tightly covered in the refrigerator for up to six weeks. Allow dressing to reach room temperature before use.