Korean Mixed Rice with Sashimi, referred to in Korean as Hwe Dup Bap, is a Korean dish consisting of steamed white rice mixed with sashimi, vegetables such as green leaf lettuce, cucumbers, julienned Korean radishes, sesame oil, and topped with a sweet and spicy gochujang sauce. Similar to bibimbap, you mix everything together in the bowl and enjoy.
This is one of my absolute favorite things to eat. Ever. I love sushi and sashimi so give this to me over a bowl of rice and I’m a happy girl. And this time, I took matters into my own hands and got the sushi grade fish all on my own and sliced the fish myself!
My dad owns a sushi restaurant in Dallas so sushi has always been a huge part of my life, post college. I love it and a couple of years ago, my dad even taught me how to make one of my faves: a spicy tuna roll! (forgive the photos, this was over 2 years ago!)
- 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
- For recipe instructions, please click over to The Kitchn.
So, you have to check out my post and this recipe, over at The Kitchn, to see how all of this came together and to read my post! If you like this, please COMMENT on my post over at The Kitchn and PIN this and save for later.
I had so much fun with this recipe and even got to meet someone special! I hope you enjoy the recipe!
this looks absolutely healthy, beautiful, and DEEEEElish. WOW.
Awh, thank you so much! This is truly one of my faves!
This look incredible Alice, Naomi and I would LOVE this!!! Beautiful pictures:) Have a great weekend!
Thank you so much, Matt!! If you guys have never had this, you need to!! There are so many places/restaurants in CA you can get it from. . I lived in CA for 14 years! 🙂
I loooooove sushi too, Alice, and that bowl looks stunning. Those bright jewel tone colours of the fish, the fresh veggies…I wish I were eating that right now. Heading over to read your post! Happy Friday, lady!
Thank you, Nancy!!! Happy Friday to YOU too!!!
Oh my goodness. Scrumptious. Unlike Bibimbap – I am most hesitant to mix any of this together. Each individual ingredient a perfection of elegant simplicity. Just beautiful. Thank you for sharing!
I love this bowl of delicious Sashimi style eats. (The Japanese do Chirashi,) but I love the generosity of your thick petals of beautiful fish there and the little sprinkle of cress. Looks so wholesome Alice!
This looks so refreshing and delicious! Heading over to check out the recipe now! Hope you have a great weekend!
I totally love hwe dup bap too. Looks delicious. I imagine you must have an extraordinary sushi palate since you grew up with it.
I wouldn’t say that. . 😛 but I know what I like and I’ve tried it all when it comes to sushi! 🙂 Thank you so much Aera!
What a gorgeous bowl of goodness! We eat sushi several times a week, I can only imagine how wonderful it would be to have a sushi restaurant in the family! What a stunning, delicious recipe Alice!
Thank you so much, Maria! I hope you give this one a try!
This dish looks right up my alley! It reminds me of chirashi which i often order at Japanese restaurants.
What a beautiful dish Alice! My wife and I are big fans of sushi nad sashimi! Heading over to the recipe now : )
We love sushi but love sashimi even more, Alice. What a fresh, beautiful dish! Off to comment on TheKitchn!
Quick question: The few times I’ve made sushi or cut sashimi, I usually put the fish in the freezer for just a little while because I find that makes it easier to slice but I see you suggest thawing first. Your thoughts?
Hi Stacy!! You can do it either way. . when I cut my fish for this dish, my tuna was still slightly frozen, which did make it easier to slice. It was good for me because this was my first time slicing sushi grade fish. Japanese people, and Tamaki was the one who actually gave me this advice, I THINK do not cut their fish frozen. She is the one that told me to (if using frozen sushi grade fish) to defrost in your refrigerator the day before and then slice. Also, usually right after you slice, you’re usually serving it and you don’t want to serve slightly frozen sashimi. It worked out perfectly for me because I had to shoot my dish. . which gave my tuna a little time. . and then I immediately devoured this entire bowl! so, I say do what works for you! 🙂 Thank you for the comment!
Thanks, Alice. Now to look for sashimi grade fish in Dubai! When we lived in KL, Isetan, the Japanese supermarket, was a great source but I haven’t found one yet where I live.