This is one of my favorite things I made this summer, hands down. Think poke bowl vibes but with the flavor amped up to 1000%. A spicy, garlicy sauce brings everything together, from the bracing perilla leaves to the crunchy tobiko. Don’t let the long ingredient list put you off — this is unequivocally worth it.
Ingredients:
For the sauce:
- 1/3 cup gochujang
- 1/4 cup white vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 4 garlic cloves, minced
- 2 green onions, chopped
- 2 teaspoons minced peeled ginger
For the mixed rice:
- 4 cups mixed salad greens
- 2 green Korean chili peppers (or similar), chopped
- 10-12 perilla (shiso) leaves, cut into thin strips
- 1/4 cup thinly sliced onion
- 2 cups peeled Persian or English cucumber matchsticks
- 1 cup radish sprouts
- 1 avocado, peeled and cut into 1-inch cubes
- 4 cups freshly cooked white rice
- 1 1/2 pounds sushi grade fish, such as tuna, cut into 1/2-inch cubes and chilled
- 1/2 cup flying fish roe (tobiko)
- Toasted sesame seeds, for serving
- 2 sheets nori, sliced into thin strips
- Toasted sesame oil, for serving
- Make the sauce: combine all the sauce ingredients together in a small bowl and set aside.
- Assemble the mixed rice: Arrange the greens, chili peppers, perilla leaves, onion, cucumber, sprouts, and avocado in the bottom of a large shallow bowl. Spoon the rice on top. Arrange the fish and roe on top of the rice. Sprinkle with sesame seeds and seaweed. Serve with the sauce and sesame oil on the side.