Fresh Tuna Sashimi and Rice Salad

Name: Fresh Tuna Sashimi and Rice Salad (Hyoe Deopbap)
Cuisine: Korean
Ingredients: 2 cups (325 g) cooked white rice; 1 lb (500 g) raw sashimi-grade tuna; ½ lb (250 g) baby greens, such as spinach; ½ lb (250 g) baby greens, such as spinach; 4 oz (125 g) bitter or peppery greens, such as chicory, frisee or arugula; 4 oz (125 g) bitter or peppery greens, such as chicory, frisee or arugula; 4 oz (125 g) bitter or peppery greens, such as chicory, frisee or arugula; 4 oz (125 g) bitter or peppery greens, such as chicory, frisee or arugula; 4 oz (125 g) bitter or peppery greens, such as chicory, frisee or arugula; ¼ cup (55 g) Italian parsley leaves; ½ English cucumber, seeded and sliced in thin matchstick strips; ½ cup (125 ml) Tangy Red Pepper Sauce; 1 tablespoon soy sauce, preferably low sodium; 1 tablespoon Crushed Roasted Sesame Seeds; 1 tablespoon dark sesame oil; 1 tablespoon dark sesame oil

Hyoe Deopbap

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

Tender baby greens cover hot white rice topped with cubes of tuna sashimi Korean style. The tuna is tossed with sesame oil, which Taekyung says acts as a preservative. A spicy sauce is mixed into this rice salad. Make sure that you ask for sushi grade when you are purchasing tuna to eat raw.

Ingredients

Asia
Korea
Fish course
Salad
Pescatarian

Ingredients

Method