Sushizu

Makes about 1 ¼ cups (300ml)
From Japanese Cookbook for Beginners

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1 cup (230ml) rice vinegar
6 Tbsp sugar
2 Tbsp salt

Combine the vinegar, sugar, and salt in a mason jar or other container with a tight-fitting lid.

Shake until the sugar and salt have dissolved. Store in the refrigerator for up to a year.