Heat a skillet over medium heat and add the toasted sesame seeds. Dry roast for 3–5 minutes, stirring, until fragrant and slightly golden. Transfer to a mortar and smash lightly.

In a mixing bowl, combine the crushed sesame seeds with mayonnaise, rice vinegar, soy sauce, and honey. Whisk until smooth and creamy for 1–2 minutes.

Slowly drizzle in the toasted sesame oil while whisking continuously for another minute.

Taste and adjust seasoning as needed. If too thick, add a teaspoon of water.

Serve immediately or store in an airtight container in the fridge for up to two days.