1/2 cup Soy Sauce

1/2 cup citrus

-Lemon juice and orange juice

2tbsp water

1tbsp sugar

1tbsp of Nori Komi Furikake

-This is found at most stores and is a mix of seaweed and sesame seeds.

1tbsp sriracha

This should have a label on it that says “plays well with others”. I eat this sauce with dumplings, sushi, rice bowls, the whole lot. It was without a doubt a learning curve and my first attempt with ponzu ended up down the drain. However, after many attempts and my secret weapon sriracha I’ve struck gold.

I have no instructions other than to let this sit over night! It’s good right after you make it, but man oh man is it better after it’s had its beauty rest.

Tip: Keep it in a mason jar in the fridge for up to a month... If you don’t finish it sooner.