Ingredients:

  • 1 cup (140 g) raw sesame seeds (or lightly toasted, if preferred)
  • 2-3 tablespoons (30-45 ml) neutral oil (like canola or grapeseed)
  • 1-2 tablespoons (15-30 ml) soy sauce (optional, for added flavor)
  • 1 tablespoon (15 ml) rice vinegar (optional, for acidity)
  • Salt to taste (about 1/2 teaspoon or 2 g)
  • 1 teaspoon (5 g) garlic powder (optional)
  • 1 teaspoon (5 g) sugar or honey (for sweetness, optional)

Instructions:

  1. Preheat skillet over medium heat. Add sesame seeds; toast for 3-5 minutes, shaking the pan until golden brown and fragrant.
  2. Remove from heat and let them cool slightly (about 5 minutes).
  3. Transfer cooled sesame seeds to a food processor or blender. Add neutral oil, soy sauce, and rice vinegar.
  4. Process until smooth, scraping down the sides as necessary.
  5. Add more oil for creaminess, salt for seasoning, or optional flavorings like garlic powder and sugar. Blend again to mix.
  6. Transfer the sesame paste to an airtight container and refrigerate for up to 2 weeks.