This sweet soy ginger dressing is delicious as a poke bowl sauce, as a dipping sauce for veggie sushi, as an oil-free dressing on salads or rice bowls. Soy sauce (soy-free options given, too), rice vinegar and sweetener combine with ginger, wasabi and toasted sesame seeds to make this flavorful dressing.
Combine all ingredients in a mason jar or bowl and stir well with fork or whisk. If using sugar instead of maple syrup or honey, combine it with the soy sauce and vinegar, then heat it up for 30-60 seconds in the microwave to dissolve the sugar. Then, add the remaining ingredients.
Store in refrigerator for 1-2 weeks (if using fresh ginger). Store in refrigerator for 1-2 months (if using dry ground ginger).
Notes
Substitutions
Maple syrup: Use sugar, agave nectar or other sweetener. Use honey for non-vegans.Soy Sauce: Use tamari for gluten-free or coconut aminos for soy-free.Toasted Sesame Seeds: If you don't have toasted sesame seeds, but instead raw sesame seeds, then just dry roast them a couple minutes in a dry skillet until they are fragrant and starting to brown. Alternatively, you can use ½ teaspoon of toasted sesame oil for the flavor.Ginger: If you use dried ground ginger, the dressing will last 1-2 months in the refrigerator. (fresh ginger is stronger and fresher tasting, but only lasts a week, refrigerated.) Make it spicy! Use extra wasabi or add nanami togarashi, sriracha or chili garlic sauce