Sashimi Salad Bowl! Sliced sashimi over a bed of lettuce with fresh cucumbers, carrots, thinly sliced apples and a spicy gochujang sauce!
For the gochujang sauce:
1/4cup Korean hot pepper paste; gochujang
1 tablespoon sesame oil
1 teaspoon brown rice vinegar
For the sashimi salad:
4 cupsgreen leaf lettucechopped
1/2 lb. assorted sushi-grade fish tuna, salmon, or yellowtail
dried gim shredded
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 a sharp Chef’s Knife 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. Alternatively, you can cube the fish if that's easier.
To assemble your Sashimi salad bowls, grab two large-sized serving bowls and place shredded lettuce into each. Place the sashimi into the bowl on top of the lettuce and then add the carrots, the julienned cucumbers and the apples, arranging the vegetables around the bowl. Drizzle with a little sesame oil. Garnish with the masago, micro greens, shredded gim and sesame seeds. Drizzle the gochujang sauce over the top and enjoy!
You can also use Romaine or Bibb Lettuce instead of, or in addition to green leaf lettuce.