Korean Mixed Rice with Sashimi

• Seafood

  • 1 lb Fish, assorted sushi grade

• Produce

  • 1/2 English cucumber
  • 1 cups Korean radish or daikon
  • 2 cups Leaf lettuce, green
  • 1 Microgreens

• Condiments

  • 1 1/2 tbsp Honey

• Pasta & Grains

  • 2 cups Grain rice, cooked white medium

• Baking & Spices

  • 1/4 cup Gochujang
  • 1 Sesame seeds

• Oils & Vinegars

  • 1 tsp Brown rice vinegar
  • 1 tbsp Sesame oil
  • 1 Sesame oil to drizzle before serving

• Other

  • Gim (dried roasted seaweed; finely shredded for garnish
  • 1 tablespoon masago, split

Found on hipfoodiemom.com

Ingredients

• ¼ cup gochujang
• 1 to 2 tablespoons sesame oil
• 1½ tablespoons honey
• 1 teaspoon brown rice vinegar
• 2 cups cooked white, medium-grain rice
• 2 cups chopped green leaf lettuce
• 1 to 1½ cups peeled and julienned Korean radish or Daikon
• ½ english cucumber, unpeeled and julienned
• 1 pound assorted sushi grade fish (you can get a ¼ lb. of each), sliced
• Sesame oil to drizzle before serving
• 1 tablespoon masago, split
• Microgreens for garnish
• Gim (dried roasted seaweed); finely shredded for garnish
• Sesame seeds for garnish

Directions

• For recipe instructions, please click over to The Kitchn.