Air Fryer Salmon and Vegetables
Air-fried salmon with green beans, tomatoes and soy glaze.
What counts as sesame in a recipe
This label covers recipes that intentionally include sesame in any of its common forms. That includes whole seeds (white, golden or black), toasted sesame seeds, tahini (sesame paste), and sesame oil. Each behaves differently: seeds add crunch and a nutty finish, tahini adds creaminess and a gentle bitterness, and sesame oil is usually used for aroma rather than as the main cooking fat.
Because sesame can be used in small amounts, it is sometimes treated as a garnish or optional flourish. For avoidance, though, small amounts still matter, so it is worth scanning both the main ingredient list and any finishing steps.
Top picks in Sesame
Gochujang-Glazed Salmon
Baked salmon with gochujang, soy, sesame and garlic glaze
Oi Muchim (Korean Spicy Cucumber Salad)
Spicy cucumber salad with gochugaru, vinegar and sesame oil
Hokkaido Miso Ramen (Rich Miso Broth Noodle Soup)
Hokkaido miso ramen with minced pork, sweetcorn and butter
Air Fryer Teriyaki Salmon
Air-fried salmon glazed with soy, mirin and brown sugar.
Kongguksu (Cold Soy Milk Noodles)
Cold noodles in creamy soy milk broth with cucumber
How to judge whether sesame is easy to replace
When sesame seeds are sprinkled on top, you can often replace the visual and textural effect with another seed or a crunchy topping that suits the dish. Toasting matters here: toasted seeds taste rounder and more pronounced than raw.
Tahini is a different problem. It thickens sauces and dressings, helps emulsify, and brings a distinctive sesame flavour. Replacing it usually means choosing another creamy element and adjusting acidity, salt and sweetness to rebalance. Sesame oil is typically added at the end, so it is easier to omit, but you may want another aromatic note, such as a different finishing oil, to avoid the dish tasting flat.
All recipes in Sesame
Pollo en Mole Amarillo (Chicken in Yellow Mole Sauce)
Chicken simmered in smooth yellow mole sauce with toasted spices
Vegan Cauliflower Shawarma with Cabbage and Tahini Sauce
Cauliflower shawarma in pita with cabbage and lemon tahini sauce
Baba Ganoush (Smoky Aubergine Dip)
Smoky roasted aubergine dip with tahini and lemon
Vietnamese Herb Chicken Bowl with Jasmine Rice
Grilled chicken bowl with jasmine rice, herbs and dressing
Thai Meal-Prep Fried Rice
Thai fried rice with chicken, egg and jasmine rice
Korean Salad Bowl with Sesame Dressing
Crisp Korean salad with nutty sesame dressing
Haemul Pajeon (Seafood and Spring Onion Pancake)
Seafood and spring onion pancake with soy vinegar dipping sauce
Japchae (Glass Noodles with Vegetables)
Glass noodles tossed with stir-fried vegetables and sesame dressing
Galbi (Korean BBQ Short Ribs)
Marinated Korean short ribs grilled or seared until caramelised
Pineapple and Bok Choy Rice Bowl
Jasmine rice bowl with bok choy, pineapple and sesame
Mole Coloradito (Mild Red Mole Sauce with Dried Chillies and Nuts)
Mild red mole sauce with chillies, nuts and spices
Japanese Veggie Bento Bowl with Miso Aubergine
Sushi rice bowl with miso aubergine, edamame and pickles
Sesame avoidance: label language and cross-contact
If you are avoiding sesame for allergy reasons, treat this label as a browsing aid, not a guarantee. Check packaged ingredients for sesame and for statements about shared equipment. Sesame can appear in spice blends, sauces and prepared dressings, and it is easy to miss when it is listed as tahini or sesame oil.
In the kitchen, pay attention to shared toasters, baking trays and seed containers, where stray seeds can linger and transfer.
Where to look next
Ingredient browsing is useful when you want to replace sesame’s specific role, such as swapping tahini for another creamy base or choosing a different crunchy topping. Diet categories can help when sesame avoidance sits alongside other needs, but careful label reading remains essential for sauces, oils and blends.
Latin-Style Chicken Rice Bowl with Black Beans and Avocado
Chicken rice bowl with black beans, avocado and lime
Chinese Cabbage and Shiitake Rice Bowl
Jasmine rice with Chinese cabbage and shiitake mushrooms
Ajad (Thai Cucumber Relish)
Thai cucumber relish with red onion and chilli in sweet-sour dressing
Modern Pide Flatbread
Boat-shaped Turkish pide flatbread with a soft, chewy crumb
Vegetarian
Nordic Yule Log Cake (Chocolate Swiss Roll)
Cocoa Swiss roll filled with whipped cream and buttercream
Vegetarian
Stoemp Bowl with Roasted Carrots and Parsnips
Leek mash topped with roasted carrots and parsnips
Gluten-free diet
Caribbean Veggie Bowl
Coconut rice and black beans with plantain and pineapple salsa
High protein
Frango de Churrasco Caseiro (Portuguese Grilled Chicken)
Portuguese grilled chicken marinated with piri-piri, garlic and lemon
Frequently asked questions
Is tahini the same as sesame?
Tahini is made from sesame seeds, so it counts as sesame. It is often used in sauces and dressings where it adds creaminess and a characteristic flavour.
Is sesame oil always used for frying?
Not always. Many recipes use sesame oil as a finishing oil for aroma, added at the end. Some use it in cooking, but it is often too strongly flavoured to be the only frying oil.
Can I just leave sesame seeds off the top?
If sesame is only a garnish, leaving it off mainly changes crunch and appearance. For allergy avoidance, also consider cross-contact from shared trays, utensils and serving surfaces.
What can replace sesame seeds as a topping?
Depending on what you can eat, other seeds or crunchy toppings can provide a similar texture. Choose something that suits the dish’s flavour profile.
What can replace tahini in a dressing?
You usually need another creamy element to provide body and help emulsify. The flavour will change, so expect to adjust lemon, vinegar, salt or sweetener to rebalance.
Where does sesame commonly hide on labels?
Look for sesame, tahini, sesame paste and sesame oil. Sesame can also be present in spice blends, sauces and prepared dressings, so check those labels carefully.
Treat sesame as more than a garnish
With sesame, the smallest ingredients can be the easiest to overlook. Check for seeds, tahini and sesame oil, then decide whether you are replacing crunch, creaminess or aroma. That one decision usually points you towards the most workable substitute.
