Ingredients:
What I like to add:
a mix of sashimi (tuna, salmon, flounder, or yellowtail)
sweetfish roe
seaweed salad
red cabbage, shredded
lettuce, chopped
perilla leaves, cut into 1in long pieces
seaweed crumbs
3 garlic cloves, thinly sliced
**you can also add sliced cucumbers, grated cucumbers, Alfalfa Sprouts
Sauce:
Gochujang, 2 tbsp
Sugar, 2 tbsp
Rice vinegar, 2 tbsp
minced garlic, 1 tbsp
sesame oil, 1 tbsp
roasted sesame seeds, 1 tbsp
Directions:
1. Cut your sashimi grade fish into bite size pieces. Store it in the refrigerator.
2. Combine all sauce ingredients. Prep your vegetables.
3. You can either place the right on the bottom and place all the ingredients on top or place the vegetables on the bottom and place the rice on top of them. Top with sashimi pieces and raw garlic slices and crumble 1-2 pieces of roasted and seasoned seaweed.
4. Drizzle sesame oil and serve with sauce on top or on the side. Enjoy!
** for the kids, I did rice + lettuce + seaweed salad + sweetfish roe + sesame oil
