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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

Description

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.


Ingredients

Scale

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)

Instructions

  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!

Notes

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.