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You know me, I love a good poké bowl and my favourite thing to make is Korean food, so obviously it was only a matter of time before I perfected my recipe for Hwe Dup Bap – a traditional Korean sashimi salad, usually served over rice with a super addictive sweet, spicy sauce that you’ll want to put on everything – I’ve started making big pots of it up in the fridge to have over eggs, omelettes, noodles and bowls of ramen.
This is one of the recipes I have been playing around with on ‘Rachel’ nights. While I have an incessant need to feed people, when you’re catering for others there are always certain things you love, but you never get to make because they don’t. Before I met my boyfriend I ate a ton of salmon on an average weeknight, but as he really doesn’t like it, I can’t remember the last time I had a (cooked) salmon supper that was not made for me by my mother, who is as big a salmon fiend as I am. Raw fish and cold, salad suppers both fall into the category of things I can’t usually serve up, so I save them for when I have the indulgence of making a solo supper when I don’t have any pending deadlines I’m furiously testing for and I can just do my own thing.
I had this for a light supper (with some of Remeo‘s divine, smoky dark chocolate gelato eaten straight from the tub for dessert) but it would also make a great weekend lunch after a trip to the fishmongers. I’ve said this in the recipe notes, but have a chat with your fishmonger and make sure the fish you’re buying is sushi grade. While there is a bit more flexibility with salmon (Gem talks about how to safely buy fish to eat raw at the supermarket here), eating raw tuna that is not sushi-safe can be very dangerous, so if you have to, this salad will still be delicious just made with a double quantity of salmon!
If you love poke bowls, you’ll fall quickly in love with this traditional Korean sashimi salad, or Hwe Dup Bap, served over rice with a super easy, super addictive Korean sweet chilli sauce I now put on almost everything – this recipe makes twice the amount you’ll need for the sashimi bowl.
For the Korean Sweet Chilli Sauce
2 tbsp Gochujang
1 1/2 tbsp Japanese Rice Vinegar
1 tbsp Runny Honey
1 tsp Toasted Sesame Oil
For the Sashimi Bowls
55g (2 oz) Brown Rice, cooked and cooled
1/4 Cucumber, peeled and diced
1 Large Spring Onion, shredded
1 Large Radish, topped, tailed and chopped
1 Large Handful Mixed Salad Leaves
75g (2.5 oz) Sushi Grade Salmon, cubed
75g (2.5 oz) Sushi Grade Tuna, cubed
1/2 tsp Furikake (see note)
First, whisk all the dressing ingredients together to make the sauce.
Pile the salad ingredients on top of the rice, followed by the raw fish, a generous amount of the dressing and the furikake to serve. Mix everything together before eating, adding more sauce as needed, depending how saucy/ spicy you like it!
Be sure to talk to your fishmonger and make sure you’re getting sushi grade fish – eating raw tuna can be very, very dangerous!
I'm a food writer living in London and the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
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