Type what you have

Ingredients

• ✓ black sesame seed
• green cabbage
• carrot
• jicama
• mayonnaise
• rice vinegar
• sesame oil
• honey

Instructions

1. 1 Place cabbage, carrot, jicama, and sesame seeds in a large bowl.
2. 2 Whisk together mayonnaise, vinegar, sesame oil, and honey in a small bowl.
3. 3 Drizzle the dressing over the salad; toss until evenly coated. Chill at least 4 hours before serving.

By Celeste

Ingredients

• ✓ black sesame seed
• edamame
• napa cabbage
• bok choy
• rice wine vinegar
• sesame oil
• salt
• carrot
• daikon radish

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
2. 2 Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
3. 3 Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
4. 4 Top edamame salad with sesame seeds and daikon radish before serving.

By Sonya

Ingredients

• ✓ black sesame seed
• soy sauce
• green onion
• black sesame oil
• rice vinegar
• ginger
• garlic
• salmon
• brown rice
• mango
• cucumber
• avocado
• strawberry

Instructions

1. 1 Combine soy sauce, green onions, sesame oil, rice vinegar, ginger, and garlic in a bowl. Mix until thoroughly combined. Add salmon and marinate in the refrigerator for 30 minutes to 1 hour.
2. 2 Divide brown rice among 4 serving bowls. Top with salmon, mango, cucumber, avocado, and strawberries. Sprinkle black sesame seeds on top.

By Diana71

Ingredients

• ✓ black sesame seed
• heirloom carrot
• radish
• green onion
• parsley
• cilantro
• mint
• garlic
• lime
• honey
• olive oil
• salt
• black pepper

Instructions

1. 1 Use a vegetable peeler to peel each carrot lengthwise into long strands. Place in a bowl with radishes, green onions, parsley, cilantro, and mint.
2. 2 Combine garlic and lime juice in a small bowl and let sit for 2 minutes. Add honey, salt, and pepper and mix well. Pour olive oil in slowly, while whisking constantly until dressing is smooth.
3. 3 Pour dressing over vegetables and mix until everything is well coated.

By Aroma and Essence

Ingredients

• ✓ black sesame seed
• sushi rice
• water
• rice vinegar
• sugar
• cream cheese
• salt
• cooking spray
• soy sauce
• sesame oil
• red pepper
• ahi tuna
• cucumber
• green onion
• avocado

Instructions

1. 1 Combine rice and water in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, about 20 minutes (do not uncover while cooking.) Remove pan from heat and let stand, covered, for 10 minutes.
2. 2 While rice stands, combine 2 tablespoons vinegar and sugar in a small microwave-safe bowl; microwave on high until boiling, 30 to 45 seconds. Stir mixture with a whisk until sugar dissolves. Add cream cheese and 1/2 teaspoon salt to bowl, stirring with a whisk to combine. Gently fold vinegar mixture into rice using a rubber spatula; let stand for 5 minutes.
3. 3 Generously coat 12 muffin cups with cooking spray. Lightly coat each of 12 (5-inch square) parchment paper pieces with cooking spray; press paper squares into muffin cups to form a liner. Using moistened hands, press rice mixture evenly along bottom and sides of muffin cups (about 2 1/2 tablespoons rice per cup). Refrigerate for 30 to 40 minutes.
4. 4 Combine remaining 2 teaspoons vinegar, remaining 1/2 teaspoon salt, soy sauce, sesame oil, and red pepper in a medium bowl, stirring with a whisk. Add tuna, cucumber, green onions, and avocado to bowl. Toss gently to combine.
5. 5 Divide tuna mixture evenly among rice cups; sprinkle evenly with sesame seeds. Gently remove cups from pan by lifting parchment paper edges.

By Darcy Lenz

Ingredients

• ✓ black sesame seed
• short-grain white rice
• water
• nori
• seaweed
• bonito flake
• sesame seed
• egg
• mirin
• tamari
• vegetable oil
• tamari
• ginger
• wasabi paste
• edamame
• broccoli

Instructions

1. 1 Rinse rice with cool water until the water runs clear; drain. Bring rice and ¾ cup water to a boil in a pot; reduce heat. Simmer until water is absorbed, about 15 minutes. Cool 10 to 20 minutes.
2. 2 Cut nori sheet into two 1-inch strips; reserve remainder of sheet for tamagoyaki.
3. 3 Form cooled rice into 4 equal portions using wet hands, keeping hands wet to keep rice from sticking. Create an indention in 1 rice portion using your thumb; fill indention with 1 teaspoon bonito flakes. Top with another rice portion to enclose onigiri. Form into an oval shape; wrap middle with 1 nori (1-inch) strip. Repeat to make a second onigiri with remaining rice portions, bonito flakes, and nori (1-inch) strip. Sprinkle white and black sesame seeds on top of onigiri. Place in a bento box.
4. 4 Whisk eggs, mirin, and ⅛ teaspoon tamari together in a bowl; divide into 3 portions. Cut remaining portion nori sheet into four ½-inch strips.
5. 5 Heat oil in a small saucepan or square tamagoyaki pan over medium-high heat. Add ⅓ egg mixture; cook until almost firm, 2 to 3 minutes, if omelet is too firm, it won't stick together very well. Slide flat omelet onto a plate. Add 4 nori (½-inch) strips to the pan with some space between each.
6. 6 Add ⅓ egg mixture to the pan; cook until almost firm, 2 to 3 minutes. Roll up carefully in the pan with nori strips. Slide rolled omelet onto edge of first unrolled omelet. Add remaining ⅓ egg mixture to the pan; cook until almost firm, 2 to 3 minutes, roll it up and slide on top of second omelet. Cool until cool enough to touch, about 5 minutes.
7. 7 Roll entire layered omelet together with nori inside. Cut into 4 pieces. Place alongside onigiri in bento box.
8. 8 Combine 2 tablespoons tamari, ginger, and wasabi paste in a bowl; transfer to a portable container and place into bento box. Add edamame and steamed broccoli to bento box.

By Buckwheat Queen

Ingredients

• ✓ black sesame seed
• black pepper
• salt
• garlic powder
• brown sugar
• sesame oil
• soy sauce
• sweet chili sauce
• rice wine vinegar
• tahini
• peanut butter
• shrimp
• peanut
• green onion
• cilantro
• yellow bell pepper
• red bell pepper
• green bell pepper
• carrot
• napa cabbage
• angel hair pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
2. 2 In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.

By YAKUTA

Ingredients

• ✓ black sesame seed
• butter
• sugar
• egg
• vanilla extract
• self-rising flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
2. 2 With an electric mixer, beat the butter and sugar together in a mixing bowl until the mixture is creamy, about 5 minutes. Beat in the eggs, one at a time, beating until each egg is incorporated before adding the next one. Stir in the vanilla extract and black sesame seeds, mixing until well blended. Lightly stir in the flour to make a smooth batter, and pour the mixture into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Jubilee

Ingredients

• ✓ black sesame seed
• medium grain white rice
• water
• imitation crabmeat
• cucumber
• avocado
• teriyaki sauce

Instructions

1. 1 Rinse rice 3 times. Place in a saucepan and add water; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and cool to room temperature, 15 to 20 minutes.
2. 2 Divide ingredients evenly and layer onto 4 plates as follows: rice, crab, cucumber slices, and avocado slices. Drizzle teriyaki over each plate and sprinkle with sesame seeds.

By Erin Pierson Barton

Ingredients

• ✓ black sesame seed
• butter
• white sugar
• egg
• black sesame paste
• vanilla extract
• all-purpose flour
• baking powder
• salt
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 muffin tins with cupcake liners.
2. 2 Toast sesame seeds in a dry frying pan over medium heat, stirring and tossing constantly, until fragrant, about 2 minutes. Omit this step if the seeds are already toasted.
3. 3 Beat butter and sugar in a large bowl using an electric mixer until creamy. Add toasted seeds, eggs, sesame paste, and vanilla extract. Beat until combined. Gradually beat in flour, baking powder, and salt. Add milk and beat for a few more minutes until combined.
4. 4 Fill cupcake liners with the batter.
5. 5 Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 16 to 18 minutes.

By Fugendake

Ingredients

• ✓ black sesame seed
• ramen noodle
• water
• sesame oil
• ginger root
• garlic
• sriracha sauce
• hoisin sauce
• red pepper flakes
• sesame seed

Instructions

1. 1 Add water minus 2 tablespoons to a saute pan and bring to a boil over medium-high heat. Cook ramen in the boiling water until softened, about 3 minutes.
2. 2 Keep water at a simmer, using tongs to carefully flip noodles over. Noodles should be soft and come apart fairly easily.
3. 3 Once water has nearly evaporated, add sesame oil, ginger, and garlic. Cook until fragrant, about 1 minute. Add reserved 2 tablespoons water, Sriracha, and hoisin sauce; mix well with noodles. Serve immediately topped with red pepper flakes, toasted sesame seeds, and black sesame seeds.

By thedailygourmet

Ingredients

• ✓ black sesame seed
• short-grain white rice
• olive oil
• chicken breast
• chicken broth
• ginger
• corn
• salt
• black pepper
• spring onion
• chili crisp sauce

Instructions

1. 1 Rinse rice under cold running water until the water runs clear. Set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and brown chicken on all sides, about 8 minutes, making sure each side is browned before flipping. Add a few tablespoons of chicken broth to the Instant Pot® and scrape off any browned bits from the bottom with a wooden spatula. Turn off Saute function. Add drained rice, ginger, and remaining broth.
3. 3 Cut the kernels from the corn cob and break cob into 3 pieces. Add corn kernels and cob pieces to the pot. Close and seal the lid. Select Porridge function and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Open the lid and discard the corn cob pieces. Remove chicken breast. Shred chicken with two forks and return to the congee. Season with salt and pepper and mix well.
5. 5 Divide congee amongst 6 bowls. Top each bowl with equal amounts of sliced spring onions, sesame seeds, and chili crisp.

By Buckwheat Queen

Ingredients

• ✓ black sesame seed
• spinach
• sesame seed
• sugar
• soy sauce
• mirin
• mayonnaise
• white miso paste
• rice vinegar
• ahi tuna steak
• salt
• vegetable oil
• ponzu sauce

Instructions

1. 1 Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
2. 2 While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
3. 3 Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
4. 4 Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
5. 5 Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
6. 6 Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
7. 7 Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.

By John Mitzewich

Ingredients

• ✓ black sesame seed
• lemongrass
• vegetable oil
• fish sauce
• rice wine vinegar
• soy sauce
• sugar
• sesame oil
• beef rib eye steak
• peanut
• sea salt
• black peppercorn
• vegetable oil

Instructions

1. 1 Place the lemon grass, 1/4 cup vegetable oil, fish sauce, rice wine vinegar, dark soy sauce, sugar, and sesame oil into the work bowl of a food processor, and process until the mixture forms a paste. Coat both sides of the steaks with the marinade paste, and refrigerate, covered, for 2 to 3 hours.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 In a bowl, combine peanuts, sesame seeds, sea salt, and pepper until thoroughly mixed.
4. 4 Remove the steaks from the marinade, and discard any remaining marinade. Pat the steaks very dry with paper towels for good charring. Rub each steak with about 3/4 teaspoon of vegetable oil. Sprinkle the peanut mixture generously over both sides of each steak, and press the spices into the meat.
5. 5 Grill on the preheated grill until the steaks show grill marks, start to become firm, and are reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let the steaks rest at least 5 minutes before slicing.

By soumitraghosh

Ingredients

• ✓ black sesame seed
• canola oil
• chicken drumstick
• ginger
• salt
• potato starch
• gochujang
• oyster sauce
• mirin
• ketchup
• fish sauce
• garlic
• sesame seed

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Set a rack on a foil-lined baking sheet.
2. 2 Pour oil into a 10-inch cast iron skillet. Clip a candy thermometer to the side of the skillet. Heat over medium-high heat until oil reaches 375 degrees F (190 degrees C), about 10 minutes.
3. 3 Meanwhile, toss chicken, ginger, and salt together in a large bowl until evenly coated. Spread 1/2 cup potato starch in a shallow dish; dredge chicken to coat completely and evenly. Add remaining 1/2 cup potato starch as needed. Shake off excess and transfer to a plate.
4. 4 Add chicken to the skillet carefully, working in batches; fry until lightly golden, 2 to 3 minutes. Turn chicken over and fry until an instant-read thermometer inserted into the thickest part registers 175 degrees F (80 degrees C), 2 to 3 minutes more. Transfer to the rack on the prepared baking sheet. Reheat oil between batches to 375 degrees F (190 degrees C).
5. 5 Return chicken to the skillet in batches and fry again, about 2 minutes per side.
6. 6 Stir gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic together in a large bowl. Add cooked chicken and toss to coat. Sprinkle with white and black sesame seeds.

By TheOtherJuliaGulia

Ingredients

• ✓ black sesame seed
• sushi rice
• water
• rice wine vinegar
• white sugar
• salt
• nori
• avocado
• cream cheese
• panko
• cucumber
• salmon
• masago
• sesame seed
• hoisin sauce
• sriracha mayonnaise

Instructions

1. 1 Rinse rice in a strainer until the water runs clear. Drain.
2. 2 Combine rice and 1 1/2 cups water in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
3. 3 While the rice is cooking, combine vinegar, sugar, and salt in a small saucepan over medium heat. Cook and stir until sugar dissolves. Remove from the heat and let cool.
4. 4 When the rice is finished cooking, remove from the heat and stir in the vinegar mixture. Allow rice to cool completely, about 30 minutes.
5. 5 Place nori sheets on a work surface. Divide rice evenly between the sheets, then use a rice paddle to spread and flatten it out to the edges. Flip sheets so rice is facing down.
6. 6 Arrange avocado slices in a strip down the middle of each sheet. Layer with 1 1/2 cream cheese strips, 1 tablespoon panko, and 1 cucumber strip. Roll each sheet carefully, but tightly, around the fillings.
7. 7 Place thin layers of salmon on top of the rolls, then add masago and drizzle with hoisin and Sriracha mayonnaise. Sprinkle black and white sesame seeds over top. Slice each roll into 8 pieces.

By thedailygourmet

Ingredients

• ✓ black sesame seed
• luncheon meat
• sesame oil
• onion
• rice
• pea
• carrot
• egg
• soy sauce
• sriracha
• egg
• salt
• black pepper
• nori
• scallion
• sesame seed

Instructions

1. 1 Heat a large skillet over medium-high heat; add Spam. Cook until lightly browned, 5 to 7 minutes; transfer to a plate.
2. 2 Heat sesame oil in the same skillet until shimmering, about 1 minute. Add onion; sauté until slightly softened, about 5 minutes. Reduce heat; add rice and frozen vegetables; cook and stir until heated through, about 5 minutes. Push rice mixture to edges of skillet; add 4 beaten eggs to center. Cook and stir until curds form, 3 to 4 minutes.
3. 3 Stir ½ Spam into scrambled eggs, then stir into rice mixture to combine. Add soy sauce and Sriracha; stir, then remove from heat.
4. 4 Crack remaining 4 eggs into a separate skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes; season with salt and black pepper.
5. 5 Place fried eggs on top of fried rice; add remaining ½ Spam. Garnish with nori, scallions, and sesame seeds.

By Matthew Francis

Ingredients

• ✓ black sesame seed
• wild rice
• long-grain white rice
• green onion
• orange bell pepper
• yellow bell pepper
• red bell pepper
• bamboo shoot
• broccoli
• garlic
• chicken breast
• vegetable oil
• ginger
• garlic powder
• stevia powder
• sesame oil
• orange
• soy sauce

Instructions

1. 1 Combine soy sauce, orange juice, sesame oil, stevia powder, garlic powder, and ginger for teriyaki dressing in a small saucepan. Bring to a boil over medium-high heat, stirring constantly; continue cooking until the mixture thickens slightly. Remove and set aside.
2. 2 Heat a large skillet over medium-high heat. Add vegetable oil and heat until shimmering, 1 to 2 minutes. Add chicken and garlic; stir-fry for 2 to 3 minutes. Add broccoli and continue to stir-fry, 4 to 6 minutes. Add bamboo shoots and bell peppers; cook for an additional 4 to 6 minutes.
3. 3 Carefully pour the teriyaki dressing into the skillet (watch for splattering); cook until chicken is no longer pink in the center and juices run clear, and the vegetables are tender, about 5 minutes more.
4. 4 Remove from heat and stir in green onion and sesame seeds, reserving some of each for garnish. Serve immediately over cooked white and wild rice with the reserved green onions and sesame seeds.

By Mitchell Webber

Ingredients

• ✓ black sesame seed
• water chestnut
• baby corn
• garlic
• onion
• green bell pepper
• peanut oil
• sesame seed
• cashew
• peanut oil
• sesame oil
• hoisin sauce
• mirin
• soy sauce
• water
• mirin
• soy sauce
• cornstarch
• chicken breast

Instructions

1. 1 Place chicken in a mixing bowl and sprinkle with cornstarch; mix until each piece of chicken is well coated. Add 1 tablespoon soy sauce and 1 tablespoon mirin on top and stir well. Set aside.
2. 2 Combine water, 2 tablespoons soy sauce, 2 tablespoons mirin, hoisin sauce, and 2 teaspoons sesame oil in a small bowl. Whisk together and set aside.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add 1 teaspoon peanut oil, cashews, white sesame seeds, and black sesame seeds. Cook and stir until fragrant and toasted evenly, about 3 minutes. Add 1 tablespoon peanut oil, bell peppers, onion, and garlic and saute until vegetables have softened and garlic is fragrant, about 5 minutes. Add chicken mixture and stir well to combine. Mix in soy sauce mixture, baby corn, and water chestnuts. Stir until everything is well combined.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and serve immediately.

By Buckwheat Queen

Ingredients

• ✓ black sesame seed
• sesame seed
• green onion
• cornstarch
• water
• rice wine vinegar
• gochujang
• sesame oil
• brown rice syrup
• asian pear
• tamari
• vegetable broth
• vegetable oil
• garlic
• ginger
• shallot
• onion
• shimeji mushroom
• champignon mushroom
• oyster mushroom
• cremini mushroom

Instructions

1. 1 Wash cremini, oyster, and champignon mushrooms under running water, scrubbing with a mushroom brush to remove any dirt. Cut mushrooms in half, placing on clean dish towel. Delicately pull shimeji mushrooms apart and rinse.
2. 2 Select Saute function on a multi-functional pressure cooker (such as Instant Pot). Saute onion, shallot, ginger, and garlic in vegetable oil until fragrant, about 3 minutes. Turn off Saute function. Add broth, tamari, pear, brown rice syrup, sesame oil, gochujang, and rice wine vinegar. Mix well. Add mushrooms and gently toss to coat. Close the lid and let marinate for 10 minutes.
3. 3 Lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure naturally according to manufacturer's instructions, about 10 minutes. Manually release any remaining pressure, about 10 minutes more.
5. 5 Turn Saute function back on. Mix water and cornstarch together; add slurry to mushrooms, mixing constantly to a create a thick gravy. Turn off Saute function. Serve with green onions and sesame seeds.

By Buckwheat Queen

Ingredients

• ✓ black sesame seed
• sea salt
• sesame seed

Instructions

1. 1 Place a cast iron or heavy-bottomed stainless steel pan over medium heat. Add salt. Stir until heated through, about 1 minute. Pour salt into a mortar. Add sesame seeds to the pan. Stir constantly with a wooden spoon or spatula until seeds are fragrant and starting to crack. Test if the seeds are ready using the back of a stainless steel spoon; they will be dry, not wet.
2. 2 Pour the toasted seeds into the mortar. Allow to cool slightly. Place the mortar at hip level, preferably while seated. Grind with a pestle until the seeds have opened and the salt pulverizes; the finished mixture should resemble rough sand.

By Buckwheat Queen

Ingredients

• ✓ black sesame seed
• vegetable oil
• water
• fonio
• salt

Instructions

1. 1 Heat oil in a small skillet. Add sesame seeds; toast until fragrant, about 6 minutes.
2. 2 Bring water to a boil in a saucepan. Stir in toasted sesame seeds, fonio, and salt. Bring water back to a boil. Reduce heat; simmer, covered, until water has been absorbed, about 5 minutes. Fluff fonio with a fork.

By Buckwheat Queen

Ingredients

• ✓ black sesame seed
• sesame oil
• brown sugar
• spinach

Instructions

1. 1 Heat the sesame oil in a large skillet over medium heat until hot. Add the spinach 3 to 4 cups at a time. Cook and stir to wilt, then add more spinach.
2. 2 Grind the sesame seeds into fine crumbs using a mortar and pestle. When spinach is wilted, move it to the sides of the pan and sprinkle sugar in the center. When the sugar melts, stir in the spinach to coat.
3. 3 Transfer spinach to a serving plate and sprinkle ground sesame seeds on top.

By Bitchin Kitchen

Ingredients

• ✓ black sesame seed
• butter
• banana
• brown sugar
• cinnamon
• lime

Instructions

1. 1 Melt butter in a wok over high heat. Add bananas, brown sugar, and cinnamon; saute until bananas are golden brown and sugar is bubbling, about 5 minutes. Stir in sesame seeds and lime juice.

By nmschalk

Ingredients

• ✓ black sesame seed
• salmon fillet
• gochujang
• pineapple juice
• sesame seed
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C)
2. 2 Whisk together gochujang and pineapple juice in a small bowl . to form a glaze. Brush mixture over salmon and place on a baking sheet.
3. 3 Bake until salmon flakes easily with a fork, about 20 minutes.
4. 4 Sprinkle salmon with sesame seeds and green onion.

By thedailygourmet

Ingredients

• ✓ black sesame seed
• cucumber
• red onion
• white wine vinegar
• sugar
• ginger paste

Instructions

1. 1 Peel cucumbers, cut in half lengthwise, and scoop out the seeds. Cut each half into 1/4-inch slices and place in a medium bowl. Stir in red onion slices and set aside.
2. 2 Whisk vinegar, sugar, and ginger paste together in a small bowl until the sugar is dissolved. Add dressing to cucumber mixture and mix well. Stir in sesame seeds and refrigerate for about 1 hour to let the flavors meld.

By lutzflcat

Ingredients

• ✓ black sesame seed
• buckwheat flour
• parmesan cheese
• all-purpose flour
• butter
• thyme
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix buckwheat flour, Parmigiano-Reggiano cheese, gluten-free flour, and 1 1/2 tablespoon butter in a bowl with your hands until the mixture resembles small pebbles. Mix in sesame seeds and thyme. Add water, 1 tablespoon at a time, until the mixture pulls together into a soft dough.
3. 3 Divide dough into 6 portions. Let dough rest for 5 minutes.
4. 4 Roll each portion of dough into a long, thin stick about 6 to 7 inches long. Arrange side by side on the baking sheet. Brush remaining 1 1/2 teaspoon butter over dough.
5. 5 Bake in the preheated oven until completely browned, about 20 minutes. Cool completely before serving, about 10 minutes.

By Buckwheat Queen

Ingredients

• ✓ black sesame seed
• ahi tuna steak
• blackened seasoning
• teriyaki sauce
• sesame seed
• grapeseed oil

Instructions

1. 1 Rinse tuna and pat dry. Place in a prep dish and sprinkle both sides with blackened seasoning. Brush teriyaki sauce on all sides of the tuna to glaze it.
2. 2 Mix white and black sesame seeds together in a shallow dish. Dredge tuna in the sesame seeds until all sides are coated.
3. 3 Heat oil in a cast iron skillet over high heat until smoking. Arrange tuna in the pan and cook for 30 to 45 seconds. Flip and cook for another 3o to 45 seconds; do not overcook!
4. 4 Quickly transfer tuna to a cutting board and cut into 1/4-inch thick slices. Arrange tuna on individual plates, overlapping slices slightly. Serve immediately.

By donrule

Ingredients

• ✓ black sesame seed
• cream cheese
• butter
• chive
• poppy seed
• sesame seed
• garlic salt
• lemon zest

Instructions

1. 1 Beat together cream cheese and butter with an electric mixer on medium-high speed until well blended and creamy.
2. 2 Add chives, poppy seeds, toasted and black sesame seeds, garlic salt, and lemon zest; beat at medium speed until combined.
3. 3 Cover and chill in the refrigerator for 30 minutes or up to 1 day before serving.

By Karen Rankin

Ingredients

• ✓ black sesame seed
• pineapple juice
• gochujang
• soy sauce
• garlic
• sesame oil
• brown sugar
• ginger
• chicken wing
• sesame seed

Instructions

1. 1 Combine pineapple juice, gochujang, soy sauce, garlic, sesame oil, brown sugar, and fresh ginger in a gallon size resealable bag. Add the wings and mix to coat; marinate overnight
2. 2 Heat the air fryer to 200 degrees F (95 degrees C) for 5 minutes.
3. 3 Drain wings from marinade and set inside the air fryer basket.
4. 4 Cook wings for 20 minutes flipping at the 15 minute mark.
5. 5 Increase temperature to 400 degrees F (200 degrees C) and cook for 10 more minutes. Carefully remove wings and sprinkle with sesame seeds. Serve immediately.

By thedailygourmet