Sashimi Rice Bowl!!! If you thought making sushi at home was hard, it’s not so keep reading! I’m starting a 4-part Sushi Series with KitchenAid and kicking it off with one of my favorites! My Sashimi Rice Bowl with Spiralized Vegetables! Making sushi at home is not as hard as you think!
It’s no secret that I love sushi. Sushi, sashimi (just the raw fish, with no rice), rolls, hand rolls, specialty rolls, whatever, I love it all. So, when KitchenAid asked me to do a 4-part Sushi series, I jumped at the chance!
I love how popular sushi has become and now, making sushi at home has gained more traction too! I’m here to tell you, don’t be intimidated by it! As long as you have the right ingredients and tools, you are set!
There are some people out there who would never ever want to attempt sushi at home, but if you are open to the idea and feeling adventurous, keep reading! Seriously, once you have found a place to buy your sushi grade fish from, you will be set! And if I can find great quality sushi grade fish in Madison, you can too!
I’m kicking off my sushi series with probably the easiest (and most tasty) thing to make! Rice bowls with sashimi and spiralized vegetables!
Referred to in Korean as Hwe Dup Bap, this is actually a Korean dish consisting of steamed white rice mixed with sashimi, vegetables such as green leaf lettuce, cucumbers, julienned, in this case spiralized, Korean radishes and carrots, sesame oil, and topped with a sweet and spicy gochujang (Korean hot pepper paste) sauce. Similar to bibimbap, you mix everything together in the bowl and enjoy.
I recently got my 5-Blade Spiralizer attachment with peel, core and slice and have been spiralizing everything around me! Watch and see just how easy it is to attach and use!
You will also need a really good, sharp knife. I recently got these fantastic knives from KitchenAid. This 7-piece Professional Series Cutlery Set comes with one of the best knives I have ever used! I love the Composite Triple Rivet Handle on this knife, which feels great when I’m using it. And, this knife was perfect for slicing my sashimi! I am seriously so impressed with these knives!
Sashimi Rice Bowl
Ingredients
For the gochujang sauce:
- 1/4 cup Korean hot pepper paste gochujang or more, if desired
- 1 to 2 tablespoons sesame oil
- 1 1/2 tablespoons honey
- 1 teaspoon brown rice vinegar
For the sashimi rice bowl:
- 4 cups cooked white medium-grain rice
- 2 cups chopped green leaf lettuce
- 1/2 Korean radish or Daikon radish peeled
- 1 carrot peeled
- 1/2 English cucumber unpeeled and julienned
- 1 pound assorted sushi-grade fish like tuna, salmon, or yellowtail (you could get a 1/3 lb. of each for variety)
- Sesame oil to drizzle before serving
- 2 tablespoons masago split
- Microgreens or pea shoots for garnish
- Gim dried roasted seaweed; finely shredded for garnish
- Sesame seeds
Instructions
- To make the gochujang sauce, whisk together all of the ingredients in a small to medium-sized bowl. Taste and adjust any ingredients as needed.
- Using the Chef’s Knife from your KitchenAid® 7pc Professional Series Cutlery Set, and working on a clean, flat cutting board surface, slice your sushi-grade fish against the grain into 1/4″ thick slices. Continue until all of the fish has been sliced. Sometimes, depending on the shape of the sushi-grade fish you get, the end pieces will not be the same size; this is fine.
- Place your cut sashimi onto a clean plate and cover with plastic wrap and refrigerate if not serving immediately.
- To spiralize the vegetables, attach the KitchenAid® 5 Blade Spiralizer with Peel, Core and Slice into the power hub of your Artisan® Series 5-Quart Tilt-Head Stand Mixer. Attach the fruit and vegetable skewer piece and insert the medium spiralizing blade. Secure the daikon radish onto the blade core and turn on your Spiralizer to speed 2 or 4 and spiralize. Repeat these steps to spiralize your carrot. Watch the video for more information on how to use your Spiralizer.
- To assemble your Sashimi Rice bowls, grab two large-sized serving bowls and place about 2 cups of rice into each. Top with a cup of the green leaf lettuce, the spiralized radishes and carrots, and the julienned cucumbers, arranging the vegetables around the bowl to leave room for the sashimi. Place the sashimi into the bowl on top of the rice and drizzle with a little sesame oil. Garnish with the masago, micro greens, shredded gim and sesame seeds. Mix in the gochujang sauce and enjoy!
To read my post and to get this recipe, please click on over to The Kitchenthusiast! Please share and leave me a comment over there! Thank you! And I’ll be back next month with an introduction to making sushi at home and I’ll teach you how to make specialty rolls as well! I can’t wait!
Disclosure: This is a sponsored post in partnership with KitchenAid USA. All opinions expressed here are 100% my own. Thank you for supporting me in partnering with the brands that I use, love and trust.
