Salmon Sashimi (uncooked Salmon slices) can be enjoyed with Soy Sauce and a little bit of Wasabi, and that’s the most popular way to enjoy it. But, do you know Salmon Sashimi goes really well with Kimchi? Today I added Avocado as well, and made into a rice bowl dish.
60 to 80g Salmon Sashimi *OR very fresh Salmon, bones removed and cut into small slices
1/2 teaspoon Toban Djan (Chilli Bean Sauce) *OR Gochujang (Korean Spicy Miso)
1/2 teaspoon Sesame Oil
1 teaspoon Soy Sauce
1 small clove Garlic *optional, grated
3 to 4 tablespoons Kimchi *cut into small pieces if large
1/4 to 1/2 Avocado *cut into small pieces
1/2 Spring Onion *finely chopped
1 serving Cooked Rice *warmed
Toasted Sesame Seeds
- In a mixing bowl, combine Toban Djan (Chilli Bean Sauce), Soy Sauce and Sesame Oil. Add grated Garlic if you like it. Then add Salmon Sashimi, mix to combine.
- Add Kimchi, Avocado and Spring Onion (save some for topping), and gently combine.
- Half fill a bowl with warm Cooked Rice and cover it with the Salmon mixture. Sprinkle with the saved finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy.