Ingredients
- 1/2 small white onion
- 1 large carrot
- 1 cucumber, peeled
- 1 head red leaf or romaine lettuce
- 6 perilla leaves
- 8 4x4 squares dried nori seaweed
- 1/2 pound sushi-grade salmon
- 1/2 pound sushi-grade ahi tuna
- 2 cups cooked short-grain rice, still warm but not hot
- 1/2 cup masago or tobiko (fish roe)
- 2 teaspoons sesame seeds
- 1 lemon, quartered
- For Chojang
- 1/4 cup gochujang
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 2 tablespoons pineapple juice
How to Make
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Step 1: Slice the onion paper thin on a mandoline and julienne the carrot. Soak them in ice water so they stay crisp.
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Step 2: Slice the cucumber into half moons and roughly chop the lettuce and the perilla leaves. Using scissors, shear the dried seaweed into thin strips. Set all these things aside.
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Step 3: Make the Chojang sauce: Combine Gochujang, vinegar, sugar and pineapple juice in a bowl and whisk together until fully combined. There should be no chunks of gochujang remaining. Pour into a squeeze bottle, if you have one. Set aside.
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Step 4: Using a very sharp knife, slice the salmon and tuna into 1/4 inch slices and place on a chilled plate.
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Step 5: Divide the warm rice into 4 bowls. Add letuce, perilla leaves and cucumbr. Remove onions and carrots from the ice bath and shake them dry. Add them to the bowls. Place the raw fish and masago in the center and garnish with dried seaweed and sesame seeds. Drizzle some Chojang over each bowl.
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Step 6: Serve with the lemon wedges and leftover Chojang. Each guest can mix everything together and squeeze lemon over their portion, if desired.
We hope you enjoy this recipe!
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