Korean · Lunch
Spicy Mixed Raw Fish Rice Bowl
Raw sushi-grade white fish diced and tossed in a light gochujang and gochugaru dressing with rice vinegar and sesame oil, served over warm white rice with cucumber, carrot, and scallion. This Korean-style hoe-deopbap keeps calories low through restrained oil and minimal added sugar.
$7
20 minsPrep
5 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
330Calories
36.8gProtein
7.9gFat
34.5gCarbs
8.4gSugar
2.3gFiber
701mgSodium
86mgChol
1.3gSat Fat
690mgPotassium
60mgCalcium
1.8mgIron
1.9mcgVitamin B12
8.5mgVitamin C
Goes well with
Crisp White Wine (Sauvignon Blanc or Pinot Grigio)
local
Yuzu Citron Tea (Yuja Cha)
international
gluten-free-adaptable
protein-rich
low-calorie
low-calorie
Instructions
1
Prep
Pat dry the raw white fish and place in a mixing bowl, keeping it chilled until ready to dress.
2
Whisk
Combine gochujang, gochugaru, rice vinegar, sesame oil, and honey in a small bowl until smooth and no dry clumps remain.
3
Chill
Pour dressing over fish and toss gently until evenly coated, then refrigerate covered for 10 minutes.
4
Plate
Spoon warm rice into a serving bowl, arrange cucumber and carrot around it, mound dressed fish on top, and scatter scallion and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g raw sushi-grade white fish
- 200g200g cooked white rice
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp honey
- 80g80g cucumber
- 30g30g carrot
- 22 scallion
- 2 tsp2 tsp sesame seeds
- a pinch of salt
