It’s no secret that I love sushi. Sushi, sashimi, rolls, hand rolls, specialty rolls- I love it all. My father owned and operated Korean and Japanese restaurants for over 30 years, so my love of sushi runs in the family. When KitchenAid asked me to do a 4-part sushi series, I jumped at the chance!
In case you didn’t know, sashimi is defined as very fresh raw meat or fish sliced into thin pieces. I am no expert but I do really enjoy making sushi at home, and nothing compares to the fresh taste of sashimi.
I’m kicking off my sushi series with probably the easiest (and most tasty) thing to make: Rice bowls with sashimi and spiralized vegetables.
Referred to in Korean as Hwe Dup Bap, this is actually a Korean dish consisting of steamed white rice mixed with sashimi, sesame oil and vegetables, such as green leaf lettuce, julienned cucumbers, and spiralized Korean radishes and carrots. This is all topped with a sweet and spicy gochujang (Korean hot pepper paste) sauce. Similar to a bibimbap, to make the Hwe Dup Bap you simply mix all these ingredients together in a bowl.
This recipe calls for sushi-grade fish, and I definitely recommend getting to know your local fishmonger for assistance on selecting your seafood. If you don’t know where to start, ask someone behind the seafood counter at your local grocery store, or if you have a Japanese market in your area, you can start there as well.
When selecting your seafood, go for the type of fish you like best, but also keep color in mind. A beautiful, colorful sashimi rice bowl will look stunning when plated, so I selected tuna, salmon, and yellowtail to add a variety of colors to my bowl.
Please do make sure you are buying sushi-grade fish, as you will be consuming raw fish in this dish. If you have a long drive back home from where you buy the fish, bring a cooler in your car so you can keep the fish cold and immediately put the fish in your refrigerator when you get home. You’ll want to use the fish within a day or two.
To prep the fish, you’ll need a really good, sharp knife. I recently got the KitchenAid® 7pc Professional Series Cutlery Set, and it is a fantastic set of knives! They are forged and design with German steel, crafted to be enduring and ultra sharp, perfect for slicing fish and other meats. Plus, I love the painted red die cast block it comes in. It adds a wonderful pop of color to my countertops.
For this recipe, I used the largest knife from the 7 Piece Cutlery Set, the Chef’s Knife, to cut my sushi-grade fish.
Be sure to cut your fish on a clean, flat cutting board surface. Slice your chosen fish against the grain into 1/4″ thick slices.
Continue until all of the fish has been sliced.
Sometimes, depending on the shape of the sushi-grade fish you get, the slices will not be the same size, which is totally fine in this recipe. When you are finished, place your cut sashimi onto a clean plate and cover with plastic wrap and refrigerate if not serving immediately.
Now that your fish has been prepped, it’s time to spiralize your vegetables. I absolutely love the crunch and texture that the raw vegetables provide in this dish. The KitchenAid® 5 Blade Spiralizer with Peel, Core and Slice couldn’t be easier to use, and spiralizing your vegetables for this recipe makes the final presentation of this bowl vibrant and unique.
Attach the Spiralizer to your KitchenAid® Artisan® Series 5-Quart Tilt-Head Stand Mixer. Then, attach the fruit and vegetable skewer piece and insert the medium spiralizing blade. Secure your vegetable onto the blade core and turn on your Stand Mixer to a speed of 2 or 4. And just like that, you’re spiralizing your vegetables!
I also made this quick video that shows exactly how simple it is to attach the Spiralizer to your Stand Mixer and spiralize any vegetable. Follow this process to spiralize both the carrot and the daikon radish for this recipe.
To assemble, grab two large-sized serving bowls and place about 2 cups of rice into each. Top with a cup of the green leaf lettuce, the spiralized radishes and carrots, and the julienned cucumbers, arranging the vegetables around the bowl to leave room for the sashimi. Place the sashimi into the bowl on top of the rice and drizzle with a little sesame oil. Garnish with the masago, micro greens, shredded gim and sesame seeds.
For extra flavor, I made a quick gochujang sauce by mixing together gochujang (korean hot pepper paste), sesame oil, honey and brown rice vingegar. It’s a simple sauce to make and really makes all the flavors in this dish shine.
And that’s it! This rice bowl with sashimi and vegetables is one of my absolute favorite things to eat. I could probably eat this everyday for the rest of my life. The hardest part of making this rice bowl is deciding which sushi-grade fish to buy, so roll up your sleeves, head to your local fish market, and give this recipe a try.
Be sure to share your take on this Sashimi Rice Bowl recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.
Sashimi Rice Bowl
Makes 2 servings
For the gochujang sauce
1/4 cup Korean hot pepper paste (gochujang) or more, if desired
1 to 2 tablespoons sesame oil
1 1/2 tablespoons honey
1 teaspoon brown rice vinegar
For the rice bowl
4 cups cooked white, medium-grain rice
2 cups chopped green leaf lettuce
1/2 Korean radish or Daikon radish, peeled
1 carrot, peeled
1/2 English cucumber, unpeeled and julienned
1 pound assorted sushi-grade fish, like tuna, salmon, or yellowtail (you could get a 1/3 lb. of each for variety)
Sesame oil to drizzle before serving
2 tablespoons masago, split
Microgreens or pea shoots for garnish
Gim (dried roasted seaweed); finely shredded for garnish
To make the gochujang sauce, whisk together all of the ingredients in a small to medium-sized bowl. Taste and adjust any ingredients as needed.
Using the Chef’s Knife from your KitchenAid® 7pc Professional Series Cutlery Set, and working on a clean, flat cutting board surface, slice your sushi-grade fish against the grain into 1/4″ thick slices. Continue until all of the fish has been sliced. Sometimes, depending on the shape of the sushi-grade fish you get, the end pieces will not be the same size; this is fine.
Place your cut sashimi onto a clean plate and cover with plastic wrap and refrigerate if not serving immediately.
To spiralize the vegetables, attach the KitchenAid® 5 Blade Spiralizer with Peel, Core and Slice into the power hub of your Artisan® Series 5-Quart Tilt-Head Stand Mixer. Attach the fruit and vegetable skewer piece and insert the medium spiralizing blade. Secure the daikon radish onto the blade core and turn on your Spiralizer to speed 2 or 4 and sprialize. Repeat these steps to spiralize your carrot. Watch this video for more information on how to use your Spiralizer.
To assemble your Sashimi Rice bowls, grab two large-sized serving bowls and place about 2 cups of rice into each. Top with a cup of the green leaf lettuce, the spiralized radishes and carrots, and the julienned cucumbers, arranging the vegetables around the bowl to leave room for the sashimi. Place the sashimi into the bowl on top of the rice and drizzle with a little sesame oil. Garnish with the masago, micro greens, shredded gim and sesame seeds. Mix in the gochujang sauce and enjoy!
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*