Sanbaizu Sauce

A super easy Japanese sauce used as marinade or dressing for raw or cooked fish or meat… ideal for carpaccio and sushi!

Ingredients (for 2)

  • 3 tbsp rice vinegar
  • 1 tbsp white sugar
  • 1 tbsp soy sauce
  • a pinch of salt


  • Take a small saucepan and add rice vinegar and soy sauce
  • Heat gently and stir in sugar gradually until fully dissolved
  • Simmer at very low heat for a couple of minutes to mellow out the vinegar
  • Finally add a pinch of salt and let it cool before serving (we told you it was easy!)

Tips from the Chef

  • You can use apple vinegar if rice vinegar is not available
  • Can be stored in the fridge, will keep for several days