Korean sashimi rice bowl (hoedeopbap)
An easy, delicious combination of rice, crunchy salad, sashimi and a sweet-spicy sauce.
Servings: 2
Calories: 214kcal
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Ingredients
- ¼ cup rice (¼ cup uncooked, giving approx 1 cup cooked/135g) - I used basmati
- ¼ cucumber (¼ cucumber is approx 2in/5cm piece)
- 1 carrot small (approx ¼cup coarsely grated)
- 1 cup lettuce leaves mixed greens or red leaf lettuce, approx 2 large leaves
- ¼ lb sashimi-grade tuna or use salmon or a mix
- 2 tablespoon chogochujang sauce or more to taste
- 1 teaspoon sesame seeds toasted
- 1 green chili optional - sliced to top
Instructions
- Cook the rice according to the packet instructions. In most cases, put ½cup/120ml cold water with the uncooked rice in a small pan and cover. Bring to a boil, reduce heat and simmer approx 10min until water has absorbed. Allow to cool a little. You can also use leftover rice (the rice is typically slightly warm, but since everything else is cold room temperature also works).
- While the rice is cooking (if doing from uncooked), thinly slice the cucumber, coarsely grate the carrot and shred the lettuce. Cut the fish into relatively thin slices across the grain. Put the fish back in the fridge if not using immediately.
- Put some rice in the bottom of two bowls, add little piles of lettuce, carrot, cucumber and the sashimi fish. Add some gochujang sauce to each bowl and sprinkle over some sesame seeds. Add slices of chili, if you are using. Mix as you eat and add a little more sauce if you need.
Nutrition
Calories: 214kcal | Carbohydrates: 29g | Protein: 16g | Fat: 3g | Cholesterol: 21mg | Sodium: 126mg | Potassium: 404mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7280IU | Vitamin C: 10.6mg | Calcium: 32mg | Iron: 1.2mg