Think of you’re favorite sashimi, with rice, crunchy salad and some Korean flavors and you’ve just about got a sense of how good this Korean sashimi rice rice bowl. Easy and delicious!
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I don’t know about you, but the more places I go, the more new places I want to visit. Then the more dishes I try, the longer my list of dishes to make is too. For example, I’ve wanted to make more Korean food for a while, with bibimbap high up the list.
As I was thinking about what to do for this month’s Fish Friday Foodies theme of buddha bowls, I wondered if there was a fish version. I came across this Korean sashimi rice bowl, hoedeopbap, and instantly knew I wanted to make it. Easy to make, a kind of spicy rice and sashimi salad, it’s definitely one I’ll be repeating.
Different ways with raw fish
I know some people just don’t like the idea or texture of raw fish, but personally I really like it. I also find it intriguing the different ways something relatively simple can be prepared, from salmon tartare to yee sang, Chinese salad as well as sushi, of course.
This Korean sashimi rice bowl doesn’t really prepare the raw fish in any way itself, but it is then combined with rice, salad and a sweet-spicy sauce which makes for a delicious combination.
What’s a Buddha bowl?
Despite my initial skepticism, I’ve grown to love Buddha bowls, this month’s theme, as they are incredibly adaptable. They are combine a great balance of ingredients and in general they contain:
- Some grains – e.g. rice, quinoa, couscous or farro
- A protein – e.g. chicken, beef, fish or make it vegetarian by adding tofu or a legume, like chickpeas or edamame
- Some greens – use one or more, raw or cooked
- Other veggies – again, options are endless and it’s a great way to use up leftovers
- A tasty sauce/dressing – this is the best way to inject some great flavor.
While this hoedeopbap isn’t strictly speaking a Buddha bowl, it does match this pretty well so I decided it was a great excuse to try it. I’ve already shared a rainbow crab rice Buddha bowl and leftover steak and quinoa bowl which I loved, and this was also a hit.
Hoedeopbap differs from bibimbab as it uses raw fish (it literally translates as ‘raw over rice’) Also the greens and vegetables in the bowl are not cooked. It’s a bit more like a salad, really, just with rice in it. Bibimbap generally uses gochujang paste mixed with sesame oil while this uses gochujang sauce which combines the paste with vinegar, soy sauce and sugar for a sweet-sour-spicy sauce.
Tips to make a great Korean sashimi rice bowl
Since you don’t cook anything apart from the rice, this is really easy to make, but a couple tips to make t go smoothly:
- While the rice is cooking, chop up the greens, grate the carrot and slice the cucumber and fish.
- You can use a mix of greens – traditionally you’d include perilla leaves but they are not easy to come by in a regular supermarket. I’ve gone for simply red leaf lettuce.
- When you’re cutting the fish, cut across the grain to keep it tender.
This Korean sashimi rice bowl is light with the salad and fish, but filling enough to make a meal with the rice. The sauce has so much flavor and is great mixed through everything else. You could enjoy this any time, but I think it makes a great lunch on a warm day. When would you enjoy it?
Enjoy raw fish? Try these!
Korean sashimi rice bowl (hoedeopbap)
- ¼ cup rice , 55g (1 cup cooked/135g) - I used basmati
- ¼ cucumber , approx 2in/5cm piece
- 1 carrot , small (approx ¼cup coarsely grated)
- 1 cup lettuce leaves - mixed greens or red leaf lettuce, approx 2 leaves
- ¼ lb sashimi-grade tuna 65g, salmon or a mix
- 2 tbsp gochujang sauce , or more to taste
- 1 tsp sesame seeds , toasted
- 1 green chili optional - sliced to top
- 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.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
See all the other seafood Buddha bowls being shared today:
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