Ingredients

The following ingredients have 2 Servings
  • 1/4 cup rice (, 55g (1 cup cooked/135g) - I used basmati)
  • 1/4 cucumber (, approx 2in/5cm piece)
  • 1 carrot (, small (approx 1/4cup coarsely grated))
  • 1 cup lettuce leaves (- mixed greens or red leaf lettuce, approx 2 leaves)
  • 1/4 lb sashimi-grade tuna (65g, salmon or a mix)
  • 2 tbsp gochujang sauce (, or more to taste)
  • 1 tsp sesame seeds (, toasted)
  • 1 green chili (optional - sliced to top)

Instruction

  • Cook the rice according to the packet instructions. In most cases, put 1/2cup/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.