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
- 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!
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.