Make the dressing by blending together all ingredients except for sesame seeds. I like to start with 2 Tbsp of water and thin it out with an additional 1-2 Tbsp if necessary. Stir in the sesame seeds.
Assemble the salads by layering all components in two bowls. Top with dressing. Enjoy!
Notes
Prep time does not include rice cooking time. Can be made up to a week in advance. Keep dressing separate until just before serving.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/09/layered-asian-salad-with-sesame-ginger-dressing/