Another favorite of mine is ponzu sauce, which is citrus-based. I make it once a year when sudachi is in season, but store-bought is totally fine. It’s great on grilled or steamed seafood. It’s also my secret for takeout sushi because the shari, the rice, is never flavorful enough. Add a little splash of ponzu to the soy sauce, and middling sushi tastes like it’s got a Michelin star! OK, maybe it’s not that big of a transformation, but your takeout sushi won’t be the same.