Korean-style Salmon "Hae Dupap"
⏳ Time
20 minutes
🥕 Ingredients
15
🍽️ Servings
2
Description
Recipe provided by David Smith, chef at a local Korean BBQ restaurant.
Ingredients
- Sushi Rice - 2.5 oz
- Honey - 1 tablespoon
- Garlic - 2 cloves
- Ketchup - 2 spoons
- Rice Vinegar for Sushi - 2 spoons
- Eel - 1.4 oz
- Iceberg Lettuce - 1.4 oz
- Cucumbers - 1.4 oz
- Tobiko Caviar - 0.5 oz
- Kochudyan pasta - 2 spoons
- Dried Nori Seaweed - 1 piece
- Honey-Mustard Dressing - to taste
- Sesame Oil - 1 tablespoon
- Sesame bun - 0.2 oz
- Daikon - 1.1 oz
Step by Step guide
Step 1
Prepare the Kochujang sauce. In a bowl, combine the Kochujang paste, honey, minced garlic, ketchup, and rice vinegar. Mix until smooth.
Step 2
Transfer the rice to a bowl, season with sesame seeds and sesame oil. Mix well.
Step 3
Cut the salmon into cubes, toss with honey mustard dressing, and let marinate until serving.
Step 4
Cut the daikon into cubes the same size as the salmon. Slice the iceberg lettuce and romaine lettuce into thin strips. Use a vegetable peeler to cut the cucumber into thin ribbons.
Step 5
Spoon 1 tablespoon of gochujang sauce over the rice. Arrange segments of lettuce, iceberg lettuce, cucumber, daikon, and salmon on top.
Step 6
Place a mound of tobiko caviar in the center on top, and garnish with microgreens and finely sliced nori.
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