Spicy Sashimi Bowl (Hwe Deop Bap)

Ingredients

• 2 cups cooked rice (Japanese or Korean, preferably)
• 2 ounces tilapia fillets (or any type of sashimi quality white fish)
• 2 ounces tuna, sashimi quality
• 3 lettuce leaves, shredded
• 1 cup salad greens, any combination
• 1/8 onion, thinly sliced
• 1/4 carrot, thinly sliced
• 1/4 English cucumber, thinly sliced
• 4 leaves sesame, thinly sliced
• 1 inch daikon radish, thin julienne
• 2 garlic cloves, peeled, thinly sliced
• 1 chili pepper, thinly sliced
• 2 teaspoons masago smelt roe
• 2 tablespoons sesame oil

Cho Kochujang (sweet and sour chili sauce)

• 3 tablespoons korean red pepper paste (kochujang)
• 2 1/2 tablespoons granulated sugar
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sesame seed
• 1/4 teaspoon garlic, minced
• 1/4 teaspoon soy sauce
• 1/8 teaspoon salt, taste before adding (optional)

Directions

1. 1

   Cut fish into small pieces.

2. 2

   Wash vegetables and prepare as instructed above. Most of them are just thinly sliced.

3. 3

   Mix "Cho Kochujang (sweet and sour chili sauce)" ingredients, set aside.

4. 4

   In a large bowl, put rice on the bottom, spread lettuce and salad greens.

5. 5

   Arrange rest of the vegetables, add fish, and spoon smelt roe on top.

6. 6

   Drizzle 1 tsp sesame oil over each serving.

7. 7

   Serve with cho kochujang (sweet and sour chilli sauce).

8. 8

   I like to serve garlic and chilies in a separate bowl, so everybody can add to taste.