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
Ingredients
- 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
Directions
- 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.
Notes
Makes about a 1/2 cup, 140 ml
