Korean Sashimi Salad - Recipe by Koji Cooks

KOREAN SASHIMI SALAD

Many, many years ago, I had my first Korean sashimi salad in LA at a very popular Korean restaurant called Woo Lae Oak. The place was packed with almost all Korean folks, assuring its authenticity. We tried lots of awesome things—Korean BBQ tongue, squid, and short ribs, many of which I still make. Korean BBQ was on my menu at MECCA in San Francisco and often as a special at Wabi. This is my version of bibimbap made with raw fish. I have used this dressing often on various dishes like my signature BBQ oysters. Salmon is another great fish for this dish.

KOREAN SASHIMI SALAD - Recipe (serves 4 entree portions)

DRESSING

1 teaspoon minced garlic

1 teaspoon minced ginger

2 tablespoons tomato paste

3 tablespoons soy sauce

2 tablespoons sugar

1 tablespoon rice vinegar

2 teaspoons chili garlic sauce or sambal oelek or sriracha to taste

2 teaspoons sesame oil

METHOD

Whisk together in a small bowl and set aside,

SALAD

1 rice cooker cup of sushi rice (equivalent to 3/4 cup) rinsed four times and cooked in a rice cooker with 3/4 cup of cold water with an extra 2 tablespoons of water, and cook for 38 minutes from the time you turn it on. Fluff the rice in a bowl, cover it with a damp towel, and keep it at room temperature.

6-8 ounces each of Hamachi and Tuna sliced thinly as pictured, rectangle pieces if you can do it, about 12 slices each

1 avocado quartered as pictured

1 cup of peeled cucumber cut in 1/2" squares

8 cherry tomatoes, halved

1/4 cup julienned carrot

2 cup of romaine that has been cut in 1/2" ribbons

1/4 cup thinest sliced red onion

furikake seasoning or nori threads

2 tablespoons tobiko

ASSEMBLY

In four shallow pasta-sized bowls, arrange the romaine, then add about a 1/2 cup scoop of rice. Artfully place the fish, avocado, cucumber, tomato, carrot, and a sprinkle of red onion on top—refer to the photo. Drizzle generously with dressing (approximately 2 tablespoons per bowl, or more if desired), add a sprinkle of furikake, and a spoonful of tobiko.

MR. KOJI