No-Blender Sesame Ginger Rice Vinegar Dressing

Name: No-Blender Sesame Ginger Rice Vinegar Dressing
Prep time: 5 min
Total time: 15 min
Yield: Makes about 150 g (10 Tbsp), 5 servings (30 g / 2 Tbsp each)
Cuisine: Asian-inspired
Ingredients: 60 g rice vinegar (4 Tbsp); 25 g neutral oil (2 Tbsp); 10 g toasted sesame oil (2 tsp); 15 g fresh ginger, finely grated on a microplane (about 1 Tbsp); 1 small garlic clove, finely grated (about 3 g); 12 g honey or sugar (1 Tbsp honey or 1 Tbsp sugar); 3 g fine salt (1/2 tsp), plus more to taste; 0.5 g black pepper (about 1/4 tsp); 20–40 g water (1–2 1/2 Tbsp), to thin; 6 g toasted sesame seeds (1 Tbsp); 2–4 g red pepper flakes (1–2 tsp) or 15–30 g chili crisp (1–2 Tbsp)

A punchy, jar-shaken dressing built on rice vinegar, lots of fresh ginger, and toasted sesame oil—bright, aromatic, and savory without needing a blender. It’s thin enough to drizzle over salmon and rice bowls but has enough body to cling to roasted or sautéed vegetables. Make it in 2 minutes, then let it sit briefly so the ginger and garlic bloom. Great for weeknight bowls and easy meal prep.

Total time: 15 minutes

Yield: Makes about 150 g (10 Tbsp), 5 servings (30 g / 2 Tbsp each)

Ingredients

60 g rice vinegar (4 Tbsp)
25 g neutral oil (2 Tbsp)
10 g toasted sesame oil (2 tsp)
15 g fresh ginger, finely grated on a microplane (about 1 Tbsp)
1 small garlic clove, finely grated (about 3 g)
12 g honey or sugar (1 Tbsp honey or 1 Tbsp sugar)
3 g fine salt (1/2 tsp), plus more to taste
0.5 g black pepper (about 1/4 tsp)
20–40 g water (1–2 1/2 Tbsp), to thin
6 g toasted sesame seeds (1 Tbsp)
2–4 g red pepper flakes (1–2 tsp) or 15–30 g chili crisp (1–2 Tbsp)

Instructions

Add the rice vinegar, neutral oil, toasted sesame oil, grated ginger, grated garlic, honey (or sugar), salt, and black pepper to a jar with a tight lid.
Add 20 g water, cap, and shake hard for 15–20 seconds until the dressing looks slightly thickened and cohesive.
Taste. You want it to hit bright and a little intense straight—on rice it mellows. If it’s too sharp, add 3–6 g more honey/sugar; if it’s too flat, add a pinch more salt; if it’s too strong, add 10–20 g more water.
Let it sit 5–10 minutes so the ginger and garlic perfume the dressing, then shake again before serving.
Drizzle 30–45 g (2–3 Tbsp) per bowl over salmon, vegetables, and rice.

Notes

Storage: Refrigerate up to 5 days. The ginger will get louder over time—thin with a splash of water and re-shake as needed. No-blender note: Microplaning the ginger/garlic is what makes this work; minced pieces won’t distribute as evenly. Soy-free savory boost (optional): If you want more savory without using soy sauce, add 5–10 g coconut aminos and reduce the salt slightly to taste.