Mixed Rice with Sashimi Recipe
Discover the depths of Korean culinary magic with our Mixed Rice with Sashimi recipe. Each bite sings of the ocean's embrace and Korea's rich heritage. If this dish tickles your taste buds, please share the love and spread the word. Craving more of such exotic dishes? Don't miss out; subscribe to our blog now!
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Servings: 4 people
Calories: 257kcal
Cost: $50
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Equipment
4 bowls
Ingredients
- 5 cups cooked rice
- 2 pounds sushi-grade fish (red snapper, yellowtail, tuna, striped bass, or salmon), cut in 1⁄2-inch by 1-inch pieces
- 1 head red leaf lettuce, chopped
- 1 small cucumber, thinly sliced
- 1 small carrot, cut in matchsticks
- 7 to 8 perilla leaves, thinly sliced
- 1/2 Asian pear, peeled, cored, and thinly sliced
- 1 large sheet roasted laver seaweed, cut in thin strips
- Sesame seeds, for garnish (optional)
- 1 cup seasoned chile paste (cho gochujang) or gluten-free gochujang, for serving
Instructions
- Divide the rice among 4 bowls.
- Arrange the fish, lettuce, cucumber, carrot, perilla leaves, and Asian pear neatly on top of the rice. Top with the seaweed strips.
- If using sesame seeds, sprinkle them over each bowl.
- Serve with the cho gochujang on the side.
Notes
INGREDIENT TIP: Sushi-grade fish is an arbitrary term in the United States, so I recommend that you don’t go by the sushi-grade label only, but that you buy any fish you are planning to eat raw from a fishmonger you trust, ideally at a store that sells a lot of fish that will be eaten raw, such as a Japanese or Korean market.
Nutrition
Calories: 257kcal | Carbohydrates: 56g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 2mg | Potassium: 69mg | Fiber: 1g | Sugar: 0.1g | Calcium: 20mg | Iron: 0.4mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.