Think of you're favorite sashimi, with rice, crunchy salad and some Korean flavors and you've just about got a sense of how good this Korean sashimi rice rice bowl. Easy and delicious!

Korean sashimi rice bowl with sashimi to bottom and salad top and side

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I don't know about you, but the more places I go, the more new places I want to visit. Then the more dishes I try, the longer my list of dishes to make is too. For example, I've wanted to make more Korean food for a while, with bibimbap high up the list.

As I was exploring more Korean dishes I came across this sashimi rice bowl, hoedeopbap, and instantly knew I wanted to make it. Easy to make, a kind of spicy rice and sashimi salad, it's definitely one I'll be repeating.

Korean sashimi rice bowl (hoedeopbap) close up view from side

Different ways with raw fish

I know some people just don't like the idea or texture of raw fish, but personally I really like it. I also find it intriguing the different ways something relatively simple can be prepared. Favorites include dressed with citrus and chili as ceviche, diced and mixed with mustard and lemon for salmon tartare or super simple olive oil and lemon for fish crudo. As well as sushi, of course.

This Korean sashimi rice bowl doesn't really prepare the raw fish itself other than slicing, but it is then combined with rice, salad and a sweet-spicy sauce which makes for a delicious combination.

Two Korean sashimi rice bowls from overhead

How is this different from bibimbap?

Both are kind of Korean rice bowls, but they have a few differences. Hoedeopbap differs from bibimbab as it uses raw fish (it literally translates as 'raw over rice') Also the greens and vegetables in the bowl are not cooked. It's a bit more like a salad, really, just with rice in it.

Bibimbap generally uses gochujang paste mixed with sesame oil while this uses gochujang sauce which combines the paste with vinegar, soy sauce and sugar for a sweet-sour-spicy sauce.

rice, fish, sauce and salad mixed together

Tips to make a great Korean sashimi rice bowl

Since you don't cook anything apart from the rice, this is really easy to make, but a couple tips to make t go smoothly:

While the rice is cooking, chop up the greens, grate the carrot and slice the cucumber and fish.
You can use a mix of greens - traditionally you'd include perilla leaves but they are not easy to come by in a regular supermarket. I've gone for simply red leaf lettuce.
When you're cutting the fish, cut across the grain to keep it tender.

This Korean sashimi rice bowl is light with the salad and fish, but filling enough to make a meal with the rice. The sauce has so much flavor and is great mixed through everything else. You could enjoy this any time, but I think it makes a great lunch on a warm day. When would you enjoy it?

Korean sashimi rice bowl (hoedeopbap) from overhead

Enjoy raw fish? Try these!

Scallop ceviche
Tuna tataki (technically seared, but only lightly and with a lovely light dressing)
Salmon poke bowl
Tiradito (Peruvian sashimi with chili-lime sauce)
Plus get more Korean recipes in the archives.

Print Recipe

5 from 2 votes

Korean sashimi rice bowl (hoedeopbap)

An easy, delicious combination of rice, crunchy salad, sashimi and a sweet-spicy sauce.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Korean

Servings:

Calories: 214kcal

Author: Caroline's Cooking

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Ingredients

¼ cup rice (¼ cup uncooked, giving approx 1 cup cooked/135g) - I used basmati
¼ cucumber (¼ cucumber is approx 2in/5cm piece)
1 carrot small (approx ¼cup coarsely grated)
1 cup lettuce leaves mixed greens or red leaf lettuce, approx 2 large leaves
¼ lb sashimi-grade tuna or use salmon or a mix
2 tablespoon chogochujang sauce or more to taste
1 teaspoon sesame seeds toasted
1 green chili optional - sliced to top

US Customary - Metric

Instructions

Cook the rice according to the packet instructions. In most cases, put ½cup/120ml cold water with the uncooked rice in a small pan and cover. Bring to a boil, reduce heat and simmer approx 10min until water has absorbed. Allow to cool a little. You can also use leftover rice (the rice is typically slightly warm, but since everything else is cold room temperature also works).
While the rice is cooking (if doing from uncooked), thinly slice the cucumber, coarsely grate the carrot and shred the lettuce. Cut the fish into relatively thin slices across the grain. Put the fish back in the fridge if not using immediately.
Put some rice in the bottom of two bowls, add little piles of lettuce, carrot, cucumber and the sashimi fish. Add some gochujang sauce to each bowl and sprinkle over some sesame seeds. Add slices of chili, if you are using. Mix as you eat and add a little more sauce if you need.

Nutrition

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.

Korean sashimi rice bowl (hoedeopbap)

Different ways with raw fish

How is this different from bibimbap?