I picked up another job at a Japanese Izakaya downtown and lucky for me, the chef there has been making sushi for 23 years! Yuji-san is very, very talented and I'm so excited to gain new knowledge from him, and I'll be posting it here too!
So you will need:
There are 3 numbers you should remember: 6,3,1. 6 parts vinegar, 3 parts sugar and 1 part salt.
Combine all ingredients with a whisk and make sure everything is disolved. Don't worry about heating it up. Once everything is mixed add a piece of kombu, about the size of your hand. Now all you have to do is let it sit and you can use it the next day!
This recipe may taste saltier to some, so you can add more sugar if desired, but I think the saltiness really compliments raw fish.