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Begin by dissolving the arrowroot starch in ¼ cup of cold water. Set this mixture aside.
In a medium-sized saucepan, combine the rest of the cold water, low-sodium soy sauce, fresh orange juice (or pineapple juice), rice vinegar, honey (or maple syrup), sesame oil, finely grated ginger, and minced garlic.
Place the saucepan on the stove and bring the mixture to a rapid boil.
Once the mixture is boiling, reduce the heat to a simmer on medium-low. Gradually whisk in the arrowroot starch water that you set aside earlier.
Simmer the sauce for 3-4 minutes, continually whisking until it thickens. Note that it will thicken more as it cools.
Stir in the sesame seeds (optional). Then, carefully taste the sauce and adjust the seasonings based on your preference.
Use the teriyaki sauce immediately or store it in the refrigerator for up to 5 days. Serve it with these teriyaki salmon buddha bowls, teriyaki turkey meatballsor this air fryer teriyaki chicken. Enjoy!