I may be jumping the gun here and making unwarranted assumptions about what this sauce is being used for, but assuming it's something like a marinade, rice, stir-fry, etc... I usually use some combination of the following:
- Soy or teriyaki sauce (or both)
- Toasted sesame oil
- Honey or brown sugar
- Chili oil (small amount, obviously)
- Grated ginger
- Grated garlic (very small amount, that's strong stuff)
- Rice wine (usually I skip this, actually)
Sometimes the combination of oil and water doesn't hold together so well; if you add a little tapioca starch and heat it up, it will thicken and bind. I use this all the time in stir fries.
Also, if you happen to have any prepared oriental sauces like hoisin or black bean or chili garlic sauce, those can be used in a pinch to cut the salty taste of soy sauce. Fine-tuning with pure ingredients to get the exact taste you want is always better, of course.