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.


1 Serving


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

  1. 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.
  2. Add Kimchi, Avocado and Spring Onion (save some for topping), and gently combine.
  3. 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.