Ingredients:

• 1/3 cup mayonnaise (american will do)
• 2 tblspns hot chili paste (or Thai chili sauce)
• 1 tsp hot chili sesame oil
• 1/2 tsp toasted sesame oil

1. Combine all ingredients and enjoy!

The is an adaptation of a recipe posted by Emmy on topix.com (http://www.topix.com/forum/food/sushi/TAMV0HLO32ABLUI7H):

Ingredients:

• 2 tablespoons sambal oelek or chili peppers
• 1 cup rice vinegar
• 2 teaspoons salt
• 1/3 cup sugar
• 2 teaspoons fresh garlic, minced
• 1 teaspoon gingerroot, grated
• 3 tablespoons cornstarch
• 1/4 cup water

1. In a small pan add the first 6 ingredients together, over low heat.
2. Stir constantly until mixture thickens to a syrupy consistency, about 5 minutes once it starts to simmer. It reduces quite a bit.
3. Mix well, and let sit until hot.
4. Mix the cornstarch and water together in a small bowl and add to the sauce. Mix well.
5. Let cook until it starts to thicken, then remove from heat.
6. Let cool, and use in any of your Thai recipes asking for Sweet Chili Sauce.

This recipe was adapted from a post by Sauce For Sushi at topix.com (http://www.topix.com/forum/food/sushi/TAMV0HLO32ABLUI7H):

Ingredients:

• 1 cup dashi
• 1/2 cup mirin
• 1/2 cup shoyu
• 1/4 cup sugar

1. Put all ingredients into a saucepan and heat to boiling over medium heat.
2. Simmer the sauce for about three or four hours to thicken.
3. Reduce its volume to the point that it “threads” or “webs” when picked up with hashi.
4. This recipe will yield about one cup of tsumé which will keep in the refrigerator for several months.
5. Heat to ambient temperature (or warmer) before use.

This recipe is an excerpt from a post by sushidog from makemysushi.com. it can be found at (http://makemysushi.com/forum/index.php?topic=14.0)