By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
335 cal · 25 min
Korean Mixed Rice with Sashimi
Recipe GLPR5c64fe06cf2a66
A vibrant Korean-inspired rice bowl topped with fresh sashimi-grade fish and vegetables, finished with a savory-sweet gochujang sauce. This elegant dish combines seasoned rice, crisp fresh toppings, and tender raw fish dressed in a balanced sauce of gochujang, sesame oil, honey, and rice vinegar.
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Ingredients
8 ounces Sushi-grade sashimi fish (such as salmon or tuna), thinly sliced
2 cups Cooked short-grain white or brown rice
¼ cup Gochujang (Korean red chili paste)
1½ tablespoons Sesame oil
1½ tablespoons Honey
1 teaspoon Brown rice vinegar
Fresh vegetables (such as cucumber, avocado, daikon radish, and shredded carrots)
Toasted sesame seeds
Nori seaweed sheets, cut into strips
Directions
In a small bowl, whisk together the gochujang, sesame oil, honey, and brown rice vinegar until smooth and well combined. Taste and adjust seasonings if desired. Set the sauce aside.
Divide the cooked rice between two serving bowls, creating a even base for toppings.
Prepare the fresh vegetables and arrange them on top of the rice in separate sections or scattered artfully across each bowl. Include sliced cucumber, avocado, daikon radish, and shredded carrots, or your choice of vegetables.
Arrange the thinly sliced sashimi fish on top of the vegetables, distributing evenly across each bowl.
Drizzle the gochujang sauce over the rice, vegetables, and fish.
Garnish each bowl with toasted sesame seeds and strips of nori seaweed. Serve immediately.
Comments
This dish leans heavily on sashimi-grade fish, which will cost $18–28 per pound at Charlotte grocers and demands a special stop at either Harris Teeter's seafood counter or Publix for reliable quality; that expense alone drives the per-serving cost to $12–16 before rice and vegetables. Gochujang and sesame oil are available at most major chains now, but you'll want to verify Harris Teeter or Kroger carries them to avoid an extra trip. The 25-minute claim ignores fish prep, sushi rice cooling time, and vegetable cutting; budget 45 minutes realistically. It's a weeknight-unfriendly dish that requires same-night eating and constant attention to prevent the rice from cooling unevenly.
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