Sushi and mold allergies?!

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Try it plain...it may surprise you how delicious it can be not dipped in a sauce.

Usually I make my rice with a bit of Chinese Rice Vinegar and some Sake. Would ONLY Sake be a good substitute for it?

Also instead of dipping it in soy sauce (a super salty condiment? You might as well use ketchup!), try serving it like they do in restaurants, with a pat or Wasabi and maybe some sliced ginger. The Wasabi can be bought as a paste in a tube at most grocery stores (look by the fresh herbs).

However, if you are set on dipping it in SOMETHING brown and asian, you could try DABS (and I mean dabs) of teriyaki sauce or hoisin sauce. Be warned, they are strong flavors and will likely overwhelm the taste of the (hopefully) amazing fish you are serving.

Good luck! :)

vinegar is made using a bacteria, not a mold so it should be safe.

Soy sauce (and tamari) is made from a mold.

So the vinegared rice should be fine. For the soy sauce and it's variants such as teriyaki sauce, ponzu sauce... etc. I'd skip it completely.

You can try Chinese Oyster sauce or fish sauce as a substitute.

Mold allergy? Wow! How do they deal with everyday living since molds are floating around everywhere.

Personally, it sounds like an excuse of a picky eater.

Just don't use the soy sauce. You don't need it, and honestly, sushi purists frown upon the whole dipping thing anyways.