korean sashimi bowl * crunchy salmon skin

Happy President's Day! I hope everyone is warm at home and not having to go to work. This week looks pretty nice, which is always exciting. I actually went out to eat this weekend, which is pretty shocking - to get dim sum in Silver Spring and to Paul for delicious bread near the DC Archives Metro.

The other day I made hwe-dup-bap, which literally means raw fish on rice. It's the Korean take on a chirashi bowl, with the obligatory red hot pepper sauce (gochujang). Like many of the Asian recipes I've posted, it's more of an assembly with an interesting sauce than an actual recipe.

 hwe dup bap


for vinegar hot sauce for 2-3 people:

• 3 tablespoons gochujang
• 2 tablespoons of rice wine vinegar/regular vinegar
• 1 clove of garlic, minced
• 1 tablespoon of soy sauce
• 2 teaspoons of sugar
• 1 teaspoon of sesame oil

for serving:

• cooked Korean/Japanese rice
• sashimi-grade fish, sliced into 1/2 inch cubes (I used tuna & salmon from whole foods, I don't actually know if it's sashimi grade but I'm still alive), about 6 oz per person
• shredded romaine lettuce, a cup per person
• raw onion, sliced very thinly or on a mandoline, 1/6 of a large onion per person
• English cucumber, sliced very thinly or on a mandoline, about 1/4 per person
• masago/tobiko, optional (those little orange fish eggs you get at a sushi restaurant - any Asian market will have this)
• slivered raw garlic, optional if you won't be talking to anyone in close proximity
• sesame oil

Mash up the hot sauce in a bowl till smooth. Put the rice in a bowl and top with desired toppings, giving the whole thing a quick drizzle of sesame oil and topping it with the sauce. Have each guest mix thoroughly before eating. Serve, or top with:

crunchy salmon skin

• skin from salmon
• salt
• oil

Cut the skin into strips and dry thoroughly with paper towels. Sprinkle salt on and let sit for 15 minutes.

Heat 1/2" of oil in a small skillet or saucepan over medium-high heat. Make sure the salmon is still very dry. Cook in the oil, turning, until brown and crisp. Drain on paper towels or on a rack.