Super simple to make, Asian style vinaigrette, perfect for sushi grade tuna, chilled seafood or even marinades.
- 1/3 cup SOY SAUCE
- 1/3 cup ORANGE JUICE
- 1 fresh GINGER NUGGET
- 2 tablespoons RICE WINE VINEGAR
- ¼ cup SESAME OIL
- ½ cup CANOLA OIL
- 3 tablespoons HONEY
- CHIVES as you wish
- RED PEPPER FLAKES as you wish
- Step 1 In a food processor at medium low speed start adding the soy sauce, oj, fresh ginger, rice wine vinegar, and honey. Then, slowly pour in the sesame and canola oil until you reach the texture of a lightly creamy liquid.
- Step 2 Add the chives and red pepper flakes as you wish.
- Step 3 Transfer everything to an airtight glass container and refrigerate, you can use this dressing for up to 8 days.
- Use low sodium soy sauce
- Warm the honey so it can be easy to drop onto the food processor
- You can use coconut oil or vegetable oil instead of canola, don’t use olive oil
This Asian vinaigrette recipe goes perfect with my Sushi Tuna Salad, you can also use this recipe to marinade chicken and pork.
I’ve had this recipe for a while, I first saw a version of this in New Orleans at a restaurant I used to work where they would make a similar dressing to this one for a sashimi tuna appetizer. Then, I had to come up with my own recipe when I moved back home and wanted to make some sushi style tuna or chilled seafood dish. I also discovered that if you marinade chicken and pork for like two hours, then throw them in the grill, you get a very nice brown color on the meat and an amazing sweet and salty taste.
If I make some chicken or pork recipes with this vinaigrette I’ll make sure to keep you updated, but for the moment, here is my version of the SUSHI TUNA SALAD that I was telling about before.