I used to think Seattle teriyaki was all about the glossy chicken, but this creamy, sweet little salad dressing might be the real obsession. I keep a batch in my fridge because once it hits that iceberg lettuce, the whole plate disappears.
Seattle teriyaki is basically part of my bloodstream at this point. I’ll happily destroy a box of chicken and rice, but the little iceberg salad on the side?
That dressing is the thing I think about later. Light, creamy, sweet, tangy, with just enough soy sauce and rice vinegar to keep it sharp.
I always ask for extra because I want it on the salad, the chicken, the rice, everything. No shame.
And since nobody seems to agree on what it’s called, I’m calling it teriyaki salad dressing. Simple name.
Big obsession. I need it in my fridge at home.
Ingredients
- Mayonnaise makes it creamy and clingy, so every lettuce leaf gets coated.
- Low sodium soy sauce brings salty depth without making the whole thing too intense.
- Rice vinegar adds that bright tang that keeps the dressing from feeling heavy.
- Granulated sugar balances the salty stuff and gives it classic teriyaki sweetness.
- Mirin adds a gentle, glossy sweetness that tastes a little restaurant-style.
- Toasted sesame oil is tiny but bold, with that nutty, cozy flavor.
- Water loosens everything up, because nobody wants salad wearing frosting.
- Garlic powder gives it savory backup without biting too hard.
- Ground ginger adds warmth and a little zing.
Basically, it wakes things up.
- Toasted sesame seeds bring light crunch and make it look finished.
- Kosher salt sharpens the flavors, but it’s not trying to steal attention.
- Black pepper adds a soft kick.
Plus, it keeps things from tasting flat.
Ingredient Quantities
- 1/2 cup mayonnaise
- 2 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon mirin
- 1 teaspoon toasted sesame oil
- 2 to 3 tablespoons water (to thin)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 tablespoon toasted sesame seeds
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
How to Make this
1. In a medium bowl combine 1/2 cup mayonnaise, 2 tablespoons low sodium soy sauce, 2 tablespoons rice vinegar, 2 tablespoons granulated sugar, and 1 tablespoon mirin.
2. Add 1 teaspoon toasted sesame oil, 1/2 teaspoon garlic powder, 1/2 teaspoon ground ginger, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper.
3. Whisk vigorously until the sugar is dissolved and the mixture is smooth and homogenous.
4. Stir in 2 tablespoons water to thin; add a third tablespoon if you prefer a thinner dressing.
5. Taste and adjust seasoning if needed, adding a touch more soy for saltiness, sugar for sweetness, or vinegar for brightness.
6. Fold in 1 tablespoon toasted sesame seeds.
7. Cover and refrigerate at least 30 minutes to let flavors meld and thicken slightly.
8. Serve chilled over iceberg salad or use as a dipping sauce for teriyaki chicken. Store in an airtight container in the refrigerator for up to 1 week.
Equipment Needed
1. Medium mixing bowl
2. Whisk
3. Measuring cups and measuring spoons
4. Tablespoon and teaspoon (for mirin, oils, water, seeds)
5. Rubber spatula or mixing spoon
6. Small spoon for folding in sesame seeds
7. Airtight container or jar with lid for storage
8. Refrigerator for chilling
FAQ
Teriyaki Salad Dressing Recipe Substitutions and Variations
- Mayonnaise
- Greek yogurt: same creaminess with tang and fewer calories
- Vegan mayonnaise: plant based, similar texture and flavor
- Sour cream: rich and tangy, slightly thinner consistency
- Low sodium soy sauce
- Tamari: gluten free, similar salty umami
- Coconut aminos: lower sodium, slightly sweeter and milder
- Regular soy sauce diluted with water: if low sodium not available
- Granulated sugar
- Honey: use 3/4 the amount, adds floral notes
- Maple syrup: use 3/4 the amount, imparts deeper flavor
- Brown sugar: same volume, adds molasses depth
- Mirin
- Sake with a pinch of sugar: similar sweetness and rice wine flavor
- Rice vinegar plus a little extra sugar: use less vinegar to avoid acidity
- Sweet Marsala or sweet white wine: comparable sweetness, use sparingly
Pro Tips
1. Make the dressing a day ahead when you can. It tastes even better after several hours because the sugar fully dissolves and the ginger and garlic mellow into the mayo, giving a smoother, more integrated flavor.
2. Use a fine microplane or fresh grated ginger instead of ground ginger if you want a livelier, brighter ginger note. If using fresh, start with about 1/2 teaspoon grated and add up to 1 teaspoon to taste.
3. Temper the saltiness by balancing with acid and sweetness rather than adding more soy. If it seems flat, a splash more rice vinegar or a pinch more sugar will lift the dressing without making it overly salty.
4. For a silkier texture, whisk the sugar into the vinegar and mirin first until mostly dissolved, then whisk that into the mayo. This helps avoid gritty sugar and gives a creamier mouthfeel when chilled.
5. Toast extra sesame seeds and reserve a few for garnish. Toasting brings out a deeper nuttiness, and sprinkling fresh seeds on the dish right before serving keeps them crunchy and visually appealing.
Teriyaki Salad Dressing Recipe
I used to think Seattle teriyaki was all about the glossy chicken, but this creamy, sweet little salad dressing might be the real obsession. I keep a batch in my fridge because once it hits that iceberg lettuce, the whole plate disappears.
8
servings
123
kcal
Equipment: 1. Medium mixing bowl
2. Whisk
3. Measuring cups and measuring spoons
4. Tablespoon and teaspoon (for mirin, oils, water, seeds)
5. Rubber spatula or mixing spoon
6. Small spoon for folding in sesame seeds
7. Airtight container or jar with lid for storage
8. Refrigerator for chilling
Ingredients
1/2 cup mayonnaise
2 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons granulated sugar
1 tablespoon mirin
1 teaspoon toasted sesame oil
2 to 3 tablespoons water (to thin)
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 tablespoon toasted sesame seeds
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Directions
- In a medium bowl combine 1/2 cup mayonnaise, 2 tablespoons low sodium soy sauce, 2 tablespoons rice vinegar, 2 tablespoons granulated sugar, and 1 tablespoon mirin.
- Add 1 teaspoon toasted sesame oil, 1/2 teaspoon garlic powder, 1/2 teaspoon ground ginger, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper.
- Whisk vigorously until the sugar is dissolved and the mixture is smooth and homogenous.
- Stir in 2 tablespoons water to thin; add a third tablespoon if you prefer a thinner dressing.
- Taste and adjust seasoning if needed, adding a touch more soy for saltiness, sugar for sweetness, or vinegar for brightness.
- Fold in 1 tablespoon toasted sesame seeds.
- Cover and refrigerate at least 30 minutes to let flavors meld and thicken slightly.
- Serve chilled over iceberg salad or use as a dipping sauce for teriyaki chicken. Store in an airtight container in the refrigerator for up to 1 week.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 30g
- Total number of serves: 8
- Calories: 123kcal
- Fat: 11.44g
- Saturated Fat: 1.63g
- Trans Fat: 0g
- Polyunsaturated: 2.75g
- Monounsaturated: 5.94g
- Cholesterol: 12.4mg
- Sodium: 201mg
- Potassium: 19mg
- Carbohydrates: 4g
- Fiber: 0.16g
- Sugar: 3.9g
- Protein: 0.5g
- Vitamin A: 5IU
- Vitamin C: 0mg
- Calcium: 12mg
- Iron: 0.2mg
