Sesame Salt
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This simple sesame salt, widely known as gomashio, is a versatile vegan seasoning that adds a wonderful nutty depth and delicate crunch to almost any meal. By gently toasting white or black sesame seeds until golden, you release their natural oils and rich aroma, which pair perfectly with the sharp brightness of flaky sea salt. It is a brilliant store-cupboard essential that brings a professional finish to your home cooking with minimal effort and just two ingredients.
As a healthy, lower-sodium alternative to standard table salt, this savoury sprinkle is excellent for topping steamed greens, brown rice bowls or even avocado toast. It provides a nutritious boost of minerals and healthy fats while intensifying the natural flavours of your favourite plant-based dishes. Prepare a batch in advance to keep on hand for a quick flavour lift whenever required.
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Ingredients for Sesame Salt
110g white and/or black sesame seeds
1 teaspoon flaky sea salt
How to make Sesame Salt
Back to contentsToast 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.
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.)
Do Ahead: Sesame salt can be made 1 week ahead. Store airtight at room temperature.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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