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Sashimi Rice Bowl (Hwe Dup Bap)

Print Recipe
Servings 4

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