3 T miso
3 T mirin
3 T rice vinegar
1 t sesame oil
1 t sugar
1 t soy sauce
1 t fish sauce
sriracha to taste
12 oz sliced cucumbers
Combine first 8 ingredients (I use a large mason jar with lid). Whisk or shake to meld flavors. Add cucumbers to sauce and toss to coat. Refrigerate 10 minutes or until ready to serve.