Ingredients:

  • 1/4 cup (60 ml) low-sodium soy sauce
  • 2 tablespoons (30 ml) sesame oil, toasted
  • 1 tablespoon (15 ml) rice vinegar
  • 1 teaspoon (5 ml) grated fresh ginger
  • 1/2 teaspoon (2.5 ml) minced garlic
  • 1/4 teaspoon (1.25 ml) red pepper flakes (optional, for heat)
  • 1 tablespoon (15 ml) green onions, finely sliced.
  • 1/4 cup (60 ml) mayonnaise (Japanese Kewpie preferred, if you can find it!)
  • 1-2 tablespoons (15-30 ml) sriracha (adjust to your spice preference)
  • 1 teaspoon (5 ml) rice vinegar
  • 1/2 teaspoon (2.5 ml) sesame oil, toasted
  • 1/2 teaspoon (2.5 ml) lemon juice, freshly squeezed
  • 1/4 cup (60 ml) ponzu sauce
  • 1 tablespoon (15 ml) rice vinegar
  • 1 teaspoon (5 ml) lime juice, freshly squeezed
  • 1/2 teaspoon (2.5 ml) yuzu zest (optional, but adds a fantastic aroma)
  • 1/2 teaspoon (2.5 ml) sesame oil, toasted
  • 1/4 cup (60 ml) ripe avocado, mashed
  • 1 tablespoon (15 ml) lime juice, freshly squeezed
  • 1 tablespoon (15 ml) water
  • 1 teaspoon (5 ml) rice vinegar
  • 1/2 teaspoon (2.5 ml) sesame oil, toasted
  • Pinch of salt
  • 2 tablespoons (30 ml) low-sodium soy sauce
  • 1 tablespoon (15 ml) honey
  • 1 tablespoon (15 ml) rice vinegar
  • 1/2 teaspoon (2.5 ml) sesame oil, toasted
  • 1/4 teaspoon (1.25 ml) grated fresh ginger

Instructions:

  1. Gather all ingredients for each sauce. Measure out the correct amounts. Mince or grate any necessary aromatics.
  2. In separate small bowls, combine all the ingredients for each individual sauce.
  3. Whisk each sauce vigorously until all ingredients are well combined and emulsified (if applicable). The sauce should look uniform in color and consistency.
  4. Taste each sauce and adjust seasonings as needed. Add more sriracha for heat, lime juice for tang, or honey for sweetness.
  5. For best results, cover and refrigerate the sauces for at least 30 minutes to allow the flavors to meld together. (Optional)