If you’re craving something fresh and vibrant this summer then look no further. This Korean Sashimi bowl (Hwe Dup Bap) requires minimal cooking and can be customized with your favorite raw fish and produce.
I like to get my sashimi grade tuna and salmon from my local Korean or Japanese supermarket. You can choose from a variety of fish including yellowtail, mackerel, sea urchin (uni), octopus, etc.
Use whatever leafy greens you’d like as your base along with your favorite vegetables. I kept things simple with romaine lettuce, red cabbage, and red chili pepper but some thinly sliced carrots, cucumbers, and radish would be great as well.
A generous drizzle of cho-gochujang sauce will bring everything together, along with toasted sesame oil which adds a nutty dimension. You can make the gochujang sauce yourself or purchase a bottle of the pre-made stuff from your local Asian market. asasa
COSTCO INGREDIENTS
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Kokuho Rose Rice
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Kikkoman Soy Sauce
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Kirkland Organic Roasted Seaweed Snack
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McCormick Toasted Sesame Seeds
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Kirkland Signature Organic Blue Agave All Purpose Sweetener
OTHER INGREDIENTS *(Below are product links from my Amazon Storefront. Please note as an Amazon influencer I earn fees from qualifying purchases)
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Red Pepper Paste (Gochujang)Red Pepper Paste (Gochujang)
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Rice Wine VinegarRice Wine Vinegar
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Toasted Sesame OilToasted Sesame Oil
Sashimi Rice Bowl (Hwe Dup Bap)
Ingredients
- 4 cups cooked short grain rice
- 4 cups lettuce, thinly sliced
- 2 cups red cabbages, thinly sliced
- 1 red chili pepper, thinly sliced
- 1.25 lbs sashimi grade salmon, cut into 1" cubes
- 1/2 lb sashimi grade tuna, cut into 1" cubes
- 1/3 cup sweetfish roe (masago)
- 4 tbsp toasted sesame oil
- brown and black sesame seeds to garnish
- nori sheets, cut into thin strips to garnish
Cho-gochujang Sauce
- 1/2 cup red pepper paste available at Asian markets and labeled "Gochujang"
- 2 tbsp soy sauce
- 2 tbsp toasted sesame oil
- 3 tbsp honey or agave syrup
- 2 tbsp rice wine vinegar
- 1 garlic clove, grated or 1/2 tsp garlic powder
- 1 green onion, thinly sliced
- water, one tbsp at a time to thin out the sauce
Instructions
- Add about 1 cup of lettuce, 1/4 cup of cabbage, and a few slices of red chilis to a large bowl
- Add about 1 cup of rice over the vegetables
- Top with a quarter of your sashimi grade salmon and tuna
- Drizzle with 1 tbsp of toasted sesame oil and about 1/4 cup of gochujang sauce (more or less depending on your preference and spice tolerance)
- Sprinkle with sliced green onions, brown and black sesame seeds then garnish with nori strips
