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)

Davis Whitehead·15 min·Makes about 150 g (10 Tbsp), 5 servings (30 g / 2 Tbsp each)

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.

sauce
dressing
quick
meal prep
gluten-free

15 min total · 5 min prep · 10 min rest

90 kcal · 0g protein · 4g carbs · 9g fat total

Microplane or fine grater · Jar with lid

Ingredients

Dressing
•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
Optional (still no blender)
•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

Make the dressing (jar-shake)

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.

To use on salmon rice bowls

Drizzle 30–45 g (2–3 Tbsp) per bowl over salmon, vegetables, and rice.

Tip: If you’re serving with rich salmon, keep it a touch thinner (more water) so it seeps into the rice and doesn’t feel oily.

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.

Ingredients

Dressing

•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

Optional (still no blender)

•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)