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Sesame Miso Ginger Sauce

A super simple sauce for dipping raw veggies, pouring over noodles or steamed greens, atop a rice and veggie bowl, and for spring / summer rolls! I love it with veggie sushi like these cute cucumber rolls, made by filling them will all your favorites rolled in nori.

Sesame Miso Ginger Sauce


  • ½ lime
  • ½ cup / 125ml toasted sesame tahini
  • 1 Tbsp. miso
  • 1 Tbsp. tamari
  • 1 Tbsp. mirin sub with rice vinegar + sweetener of choice
  • 10 g fresh ginger peeled
  • 2 tsp. pure maple syrup


  • Place the cut side of the lime on a cutting board and slice off the peel / skin. Put the flesh into a blender with all other ingredients, and blend on high until smooth. Add water to thin as necessary (I used about 6 tablespoons altogether).
  • Taste and adjust seasoning if desired. Enjoy immediately, and store leftovers in an airtight glass jar in the fridge for up to one week.


Makes about a 1/2 cup, 140 ml