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Sesame Salt

A pile of black and white sesame seeds plus salt and other spices on a white surface.
Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

Gomasio is the nutty, toasty Japanese wonder condiment we’re sprinkling on everything: salads, of course, but also roasted vegetables, seared fish, and even buttered toast. Make it with white or black sesame seeds—or do a confetti-like mix.

Ingredients

Makes about 3/4 cup

3/4 cup white and/or black sesame seeds
1 tsp. flaky sea salt

  1. Step 1

    Toast sesame seeds in a dry medium skillet over medium-low heat, tossing often, until evenly deep golden brown, about 5 minutes. Transfer to a food processor and let cool.

    Step 2

    Add sea salt to sesame seeds and pulse until about half of the seeds are pulverized (there should still be some whole seeds), 6–8 pulses. (Alternatively, coarsely grind in a mortar and pestle.)

    Step 3

    Do Ahead:Sesame salt can be made 1 week ahead. Store airtight at room temperature.

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Tags Condiment Japanese East Asian Asian Dairy Free Gluten Free Vegetarian Vegan Quick Easy Bon Appétit
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