Best Sauces for Rice Bowls

On the jar: COCONUT CURR

Eric Ripert's coconut curry sauce for shrimp and rice.

On the jar: XO IBRICO

Dabiz Muñoz's Iberian XO sauce for skate.

On the jar: WHITE

Pic's white balsamic vinaigrette.

On the jar: SHRIMP

Served with shrimp, crab, and fried seafood.

On the jar: SALSA SATAY

Barbot's salsa satay.

On the jar: HONEY

Colagreco's honey balsamic vinaigrette.

On the jar: YOGURT

The dressing from Berasategui's cucumber-apple salad.

On the jar: LIME-SESAME

Dani García's lime-sesame-cumin dressing for chickpea salad.

On the jar: SALSA

Michel Roux's pineapple sambal for pork sausages.

On the jar: MAT-GANJANG

Mingoo Kang's seasoned soy base for Korean cooking.

On the jar: GOMA-MISO

Ueno's sesame-miso topping for claypot rice.

On the jar: COBB SALAD

Kerridge's Dijon vinaigrette for tuna Cobb salad.

On the jar: VINAIGRETTE

A bright dressing for salads and vegetables.

On the jar: COCONUT

Jangprai's coconut syrup for sticky rice.

On the jar: GOMA-DARE

Ueno's sesame dressing for beef shabu-shabu salad.

On the jar: CURRY OIL

Blanc's curry oil for scallops & cauliflower.

On the jar: GINGER-SOY

Chang's condiment for noodles, rice & grilled meats.

On the jar: JAEW

Andy Ricker's jaew dipping sauce for grilled meats, rice.

On the jar: BIBIMBAP

Corey Lee's bibimbap gochujang sauce for rice bowls.

On the jar: PHRIK NAAM

Andy Ricker's fiery Thai fish sauce table condiment.

On the jar: FILIPINO GAR

Tim Flores's Filipino garlic vinegar for adobo.

On the jar: ROSE HARISSA

Ottolenghi's rose harissa oil for eggs and yogurt bowls.

On the jar: GINGER-SCALL

Chang's condiment for noodles, chicken & rice.

On the jar: GUNPOWDER SP

Vijay Kumar's gunpowder spice oil for dosa.

On the jar: GANJANG

The stir-fry sauce from Park's tteokbokki.

On the jar: VINDALOO SAU

Gaggan Anand's fiery vindaloo sauce for pork.

On the jar: SOY CHILLI

Hartnett's soy chilli marinade.

On the jar: JEOTGAL

Kim Jung-mook's jeotgal seasoning for bibim noodles.

On the jar: GREEN CURRY

Bongkoch Satongun's green curry sauce for eggplant curry.

On the jar: GOCHUJANGMAP

Roman Paulus's gochujang-maple-soy dressing for legume salad.

On the jar: HONEYLIME

Alfred Prasad's honey-lime dressing for mango salad.

On the jar: PALM

Andy Waters's palm sugar-ginger dressing for salmon.

On the jar: TRUFFLESOY

Jun Tanaka's truffle-soy vinaigrette for roast quail.

On the jar: SOIL POWDER

A dry seasoning crust for grilled and roasted meats.

On the jar: WHITE GOMAZU

Nakajima's white sesame-vinegar dressing.

On the jar: CITRUS

Takahashi's citrus goma-miso for udon noodles.

On the jar: BALSAMICHONE

Atherton's balsamic-honey glaze for quail.

On the jar: HOT-SOUR

Hu Zhuyong's hot-sour finish for soup or broth.

On the jar: CURRY

Dahlgren's kid-friendly curry dip for fried snacks.

On the jar: CLAM-STOCK

Yip's clam-stock soy seasoning for sticky rice.

On the jar: CURRY

Lignac's curry vinaigrette for spring peas.

On the jar: JAEW WAN

Syhabout's jaew wan dipping sauce for green mango.

On the jar: MAPLE

Sherman's maple vinaigrette.

On the jar: MAPLE

Anthony's maple vinaigrette.

On the jar: SOY-BALSAMIC

Kenji López-Alt's soy-balsamic vinaigrette for hearty greens.

On the jar: SOYDIJON

Pépin's soy-dijon vinaigrette for spinach salad.

On the jar: SHERRYWALNUT

Pépin's sherry-walnut dressing for watercress salad.

On the jar: KOREAN

Jet Tila's gochujang table sauce for dumplings, bowls.

On the jar: GINGER-SOY

Joanne Chang's ginger soy glaze for salmon, rice bowls.

On the jar: NUOC CHAM

Andrea Nguyen's easy nuoc cham for noodle bowls.

On the jar: PANANG CURRY

Jet Tila's panang curry sauce for chicken, vegetables.

On the jar: PAD SEE

Benchawan Painter's pad see ew sauce for rice noodles.

On the jar: JOLLOF

Serigne Mbaye's jollof tomato-pepper base for jollof rice.

On the jar: PANANG GAI

Nok Suntaranon's panang curry sauce for chicken, rice.

On the jar: NAM PLA

Jet Tila's fiery nam pla prik table sauce.

On the jar: NAM JIM JAEW

Chef Nok's Isaan nam jim jaew for grilled meats.

On the jar: KOCHUJANG

The bbq sauce from Maii's Korean bavette steak.

On the jar: GARLIC

Nguyen's garlic vinegar.

On the jar: CURRY LIME

Johnson & Smalls' curry lime yogurt dressing.

On the jar: GOCHUJANG

Heat and acid for eggs, tacos, and bowls.

On the jar: CITRUS-HONEY

Chang's lemon ginger dressing.

On the jar: TOMATO-COCON

Bhatt's tomato coconut chutney.

On the jar: WATERMELON

The dressing from DiSpirito's watermelon poke salad.

On the jar: HONEYMUSTARD

JJ Johnson's honey-mustard vinaigrette for grain salads.

On the jar: HONEY-MUSTAR

Dan Kluger's mustard vinaigrette for salads & grain bowls.

On the jar: DAN DAN MIAN

Rosheen Kaul's dan dan mian sauce for noodle bowls.

On the jar: SPICY

Joanne Lee Molinaro's gochujang dressing for salads.

On the jar: LEMON

JJ Johnson's lemon dressing for Israeli rice salad.

On the jar: BAECHU

Hooni Kim's gochugaru paste for classic baechu kimchi.

On the jar: KKAKDUGI

Hooni Kim's paste for diced-radish kkakdugi kimchi.

On the jar: KOHLRABI

Hooni Kim's kimchi paste, adapted for kohlrabi.

On the jar: KINAKO

Brioza's kinako dressing for persimmons.

On the jar: HONEY-MUSTAR

Williamson's Meyer lemon dressing for a pea salad.

On the jar: GINGER-SOY

Williamson's shoyu dressing for poke.

On the jar: CRISPY RICE

Mei Lin's fish sauce-lime vinaigrette with toasted rice.

On the jar: ORANGE RICE

Albert's Cointreau-rice vinaigrette for ceviche.

On the jar: WASABI SOY

Magbitang's wasabi-soy dressing for grilled snap peas.

On the jar: FRIED GARLIC

Eng's fried garlic-tahini dressing for a tofu salad.

On the jar: GINGER-SOY

Wood's ginger-soy vinaigrette for lamb and clams.

On the jar: HONEYCURRY

MacKay's honey-curry mayonnaise for a chickpea burger.

On the jar: GINGER-SOY

MacKay's sesame-soy dressing for a kale salad.

On the jar: CURRY

Alvarez's curry vinaigrette for a crispy rice salad.

On the jar: TOSAZU

Henry's tosazu sauce for raw fish.