Korean Sashimi Salad (Hwe Dup Bap)

Korean Sashimi Salad Bowl

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.

How To Make A Korean Sashimi Salad

This Korean Sashimi Salad 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!

Korean Sashimi Salad

If you like the look of this recipe, it actually appears in my second cookbook, One Pan Pescatarian (ad) which you can pre-order now alongside some of my other Korean favourites, Tteokbokki (Spicy Korean Rice Cakes) and my go-to Kimchee Fried Rice. You can pre-order a copy here (ad).

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Korean Sashimi Salad

  • Author: Rachel Phipps
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: Serves 1
  • Category: Salad
  • Cuisine: Korean


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)


  1. First, whisk all the dressing ingredients together to make the sauce.
  2. 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!

You can buy furikake on Amazon, or from Wholefoods.