Japanese-Fusion Sashimi Bibimbap (Hoedeopbap)

Ingredients

• 0.5 lbs Sushi-grade Salmon
• 0.5 lbs Sushi-grade Tuna
• 3 cups Steamed Short-Grain Rice
• 4 cups Mixed Spring Greens
• 1 cup Cucumber, julienned
• 3 tbsp Gochujang (Korean chili paste)
• 2 tbsp Rice Vinegar
• 1 tbsp Honey
• 1 tbsp Toasted Sesame Oil
• 1 tsp Toasted Sesame Seeds
• 0.25 cup Shredded Nori (Seaweed)(optional)
• 1 clove Garlic, minced

Instructions

1. 1

   Prepare the sweet-spicy dressing by whisking together the gochujang, rice vinegar, honey, sesame oil, and minced garlic in a small bowl until smooth.

2. 2

   Pat the salmon and tuna dry with paper towels and cut them into 1/2-inch uniform cubes.

3. 3

   Divide the warm steamed rice into four deep serving bowls.

4. 4

   Arrange a generous layer of mixed spring greens and julienned cucumbers over the rice in each bowl.

5. 5

   Place the cubed salmon and tuna prominently in the center of the greens.

6. 6

   Drizzle the prepared spicy vinegar dressing over the fish and vegetables according to your spice preference.

7. 7

   Garnish each bowl with toasted sesame seeds and shredded nori for extra texture and umami.

8. 8

   Serve immediately and toss everything together thoroughly with a spoon before eating.