This Gomae Spinach Salad is a classic Japanese side dish featuring tender blanched spinach tossed in a sweet and savory sesame dressing. It's simple, wholesome, and packed with nutty flavor. This salad is perfect as a light appetizer or side to a larger meal and comes together in just minutes with a handful of pantry staples.

My go-to dishes whenever I go to a Japanese restaurant are sushi and gomae (胡麻和え). I only wish that the portions of this salad were bigger. Now that we have developed our own recipe, I can help myself to as many portions as I would like! Plus, once you’ve made it at home, you’ll never want to buy the store version again.
Whether you're serving sushi, noodles, or a bento-style dinner, goma-ae adds balance and freshness to your plate. It's naturally vegan, easy to prep ahead of time, and offers a flavorful way to enjoy greens.
Why You’ll Love This Gomae Spinach Salad
- Rich sesame flavor. Toasted sesame seeds are the star of this dish, lending a deep, nutty aroma and taste that makes each bite incredibly satisfying. The homemade sesame sauce is fragrant, smooth, and coats the spinach beautifully without overpowering it. Did you know that this Goma-ae dish is actually named after the dressing? One of my readers pointed out that the word "Goma" essentially means sesame seeds and "Ae" means to dress. So cool!
- Quick and easy. This salad takes only 10 minutes to make, making it perfect for busy weeknights or last-minute dinner additions. The process is simple — just blanch, toast, grind, and mix. The payoff is big in flavor.
- Healthy and nutrient-dense. Packed with vitamins, fiber, and minerals, spinach is a nutritional powerhouse. Combined with calcium-rich sesame seeds, this dish offers a healthful option that doesn’t compromise on taste or satisfaction.
- Vegan and gluten-free friendly. Naturally plant-based and easy to make gluten-free by using tamari or coconut aminos instead of soy sauce, this salad suits a wide variety of dietary needs without sacrificing authenticity.
- Pairs with almost anything. Gomae is incredibly versatile and complements everything from sushi and grilled meats to rice bowls and miso soup. It's a reliable go-to for any Japanese-inspired meal.

Ingredient Notes
To make this quick and easy Gomae Spinach Salad, you will need the following ingredients (full measurements in recipe card below):
- sesame seeds – toasted and ground for the rich, nutty base of the homemade sesame dressing.
- cornstarch slurry - made with cornstarch and water to help slightly thicken the sauce and create a smooth texture. You can opt to leave this out if you prefer a thinner consistency.
- soy sauce – for umami flavor. Feel free to substitute with tamari for a gluten-free option.
- sugar – adds balance and sweetness to the savory sesame sauce.
- spinach – fresh, leafy greens that are lightly blanched. Use mature spinach or baby spinach.
- salt – to season.
You will also need measuring cups and spoons, a skillet, a mortar and pestle (or spice grinder, blender, or food processor), mixing bowl, cooking pot, and colander.

How to Make the Best Gomae Spinach Salad
- Roast sesame seeds. In a small skillet, add the sesame seeds and heat over medium-low heat. Roast until they begin to brown, then remove from heat.


- Grind the sesame seeds. Set aside 1 tablespoon of the roasted sesame seeds to use as a garnish, if desired. Transfer the rest into a mortar and pestle and grind. You can also use a spice grinder to grind the seeds or a blender or food processor.
- Make the cornstarch slurry. In a small mixing bowl, make a cornstarch slurry by combining the cornstarch with ¼ cup water and stir together until fully dissolved. If you prefer a thinner sauce, you can skip the cornstarch slurry.


- Make the dressing. Add the ground sesame seeds, soy sauce, and sugar to the same small mixing bowl and mix well.


- Cook the sauce. Transfer the mixture to a small small saucepan and heat over medium until the sauce starts to thicken. Remove from heat and pour into a bowl. Set aside to cool.



- Cook the spinach. Bring a large pot of water to a boil over high heat. Add the spinach and blanch cook for 1 minute. Transfer the spinach into a colander and immediately run cold water through it (this will stop the cooking process completely).
- Squeeze out water. Use your hands or a cheese cloth to to squeeze the water out of the spinach.




- Serve. Split the spinach into 4 small portions and divide into small bowls. Add one tablespoon of your sesame sauce on top and garnish with a pinch of roasted sesame seeds, if using. Serve immediately.



Recipe Variations
- Add tofu. For more protein, toss in small cubes of soft tofu or serve alongside silken tofu for a balanced, satisfying dish.
- Try other greens. Substitute spinach with blanched kale, Swiss chard, or even bok choy for a different texture and slightly more bitter note.
- Make it spicy. Add a pinch of chili flakes or a dash of sesame chili oil to the dressing for a warm, flavorful kick without overwhelming the dish.
- Add citrus. A splash of yuzu juice or lemon juice adds brightness to the dressing and enhances the salad’s overall flavor profile.
How to Serve
This Gomae spinach salad is delicious served chilled or at room temperature. This side dish pairs well with a variety of Japanese inspired dishes including:
For more Asian-inspired recipes, see our 60 Chinese Takeout Recipes at Home.

Recipe Tips and Tricks
- Toast sesame seeds thoroughly. Toasting the seeds until fragrant brings out their nutty oils, intensifying the flavor of the dressing significantly. Stir constantly to avoid burning.
- Use a mortar and pestle. Grinding the sesame seeds by hand using a mortar and pestle releases their oils and creates a rustic texture that’s key to authentic gomae flavor. A spice grinder also works well. If you don't have either, you can use a blender.
- Blanch spinach briefly. Only blanch the spinach for about 30 seconds to 1 minute (just until wilted) so it retains its bright color and doesn’t become soggy.
- Squeeze out excess water. After blanching, gently squeeze the spinach to remove excess water. This helps the dressing stick better and keeps the salad from being watery.
- Chill before serving. Letting the dressed spinach rest in the fridge for 15–30 minutes allows the flavors to meld. It’s worth the wait for the most delicious results.
Storing and Freezing Instructions
How to Store
Store leftover gomae in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, keep the dressing and spinach separate until just before serving.
How to Freeze
Freezing gomae spinach salad is not recommended. The spinach tends to become soggy and lose its vibrant color and texture once thawed. Additionally, the sesame dressing may separate or become grainy after freezing and reheating.
FAQ
Yes, gomae is great for meal prep. You can blanch the spinach and make the sesame dressing a day in advance. Store them separately in the fridge and combine right before serving to preserve texture and flavor.
You can, but freshly toasted and ground sesame seeds provide a much deeper, fresher flavor. Pre-ground seeds often lack the intensity and fragrance needed for authentic gomae. If using pre-ground, be sure to toast lightly to revive their aroma.
Gomae is traditionally served cold or at room temperature, which makes it a convenient make-ahead dish. Chilling the salad helps the sesame flavors deepen and settle into the spinach, enhancing the taste over time.
More Spinach Recipes
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Recipe

Gomae Spinach Salad
- Total Time: 8 minutes
- Yield: 4 small salads
- Diet: Vegan
Description
This Gomae Spinach Salad is a classic Japanese side dish featuring tender blanched spinach tossed in a sweet and savory sesame dressing. It's simple, wholesome, and packed with nutty flavor. This salad is perfect as a light appetizer or side to a larger meal and comes together in just minutes with a handful of pantry staples.
Ingredients
- 6 tablespoons sesame seeds
- ¼ teaspoon corn starch (optional)
- ¼ cup water (optional)
- 2 tablespoons soy sauce
- 3 teaspoon sugar
- 2 large bunches of spinach
- ⅛ teaspoon salt
Instructions
- In a small skillet, add the sesame seeds and heat over medium-low heat. Roast until they begin to brown, then remove from heat.
- Set aside 1 tablespoon of the roasted sesame seeds to use as a garnish, if desired. Transfer the rest into a mortar and pestle and grind. You can also use a spice grinder to grind the seeds or a blender or food processor.
- In a small mixing bowl, make a cornstarch slurry by combining the cornstarch with water and stir together until fully dissolved (we use this cornstarch slurry to thicken the dressing. You can skip this step if you prefer a thinner sauce).
- Add the ground sesame seeds, soy sauce, and sugar to the same mixing bowl and mix well.
- Transfer the mixture to a small small saucepan and heat over medium until the sauce starts to thicken. Remove from heat and pour into a bowl. Set aside to cool.
- Bring a large pot of water to a boil over high heat. Add the spinach and blanch cook for 1 minute.
- Transfer the spinach into a colander and immediately run cold water through it (this will stop the cooking process completely).
- Use your hands or a cheese cloth to to squeeze the water out of the spinach.
- Split the spinach into 4 small portions and divide into small bowls. Add one tablespoon of your sesame sauce on top and garnish with a pinch of roasted sesame seeds, if using. Serve immediately.
Notes
How to store: Store leftover gomae in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, keep the dressing and spinach separate until just before serving.
How to freeze: Freezing gomae spinach salad is not recommended. The spinach tends to become soggy and lose its vibrant color and texture once thawed. Additionally, the sesame dressing may separate or become grainy after freezing and reheating.
- Prep Time: 8 minutes
- Cook Time: 2 minutes
- Category: Salad
- Method: Assemble
- Cuisine: Japanese
Ichi Tokyo says
So many awesome recipes here. Thanks you!
Sam | Ahead of Thyme says
Thanks!! Glad you stopped by! 🙂
Nina says
So stoked to have come across this recipe. For some reason most sushi places I go to don’t offer this and it’s one of my favorite dishes.
Thanks for sharing.
Sam | Ahead of Thyme says
That's awesome! So glad I could help 🙂
Suzanne says
I made this tonight and am already dying for the leftovers for lunch tomorrow, It was a big hit with my family as well. Thanks!!
Sam | Ahead of Thyme says
Thanks, Suzanne! I am glad you all liked the recipe 🙂
Felesha says
What a beautiful dish and simply enough to make as well! Thanks for sharing!
Sam | Ahead of Thyme says
Anytime, Felesha! 🙂
Noel says
I know what you mean about finding a favorite dish at a restaurant and being limited to tiny servings that they feel are proper. It's such a great feeling to figure how to make it yourself and eat the whole crazy giant bowl yourself!!
Your photos make this look lovely - I'm going to give this spinach a try!
Sam | Ahead of Thyme says
Thanks! I hope you like it 🙂