2 cups cooked rice
2 oz tilapia or any type of sashimi quality white fish
2 oz sashimi quality tuna
3 lettuce leaves, shreded
1 cup any combination of salad greens
1/8 onion, thinly sliced
1/6 carrot, thinly sliced
1/4 English cucumber, peeled, thinly sliced
4 sesame leaves, thinly sliced
1 inch piece radish, thin julienne
2 cloves garlic, peeled, thinly sliced
1 chili, thinly sliced
2 teaspoons smelt roe
2 Tablespoons sesame oil
cho go chu jang (sweet and sour chilli sauce):
3 tablespoons go chu jang (chilli paste)
2.5 tablespoons sugar
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon sesame seeds
1/4 teaspoon miced garlic
1/4 teaspoon soy sauce
1/8 teaspoon salt
Cut fish into small pieces.
Wash vegetables and prepare as instructions above. Most of them are just thinly sliced.
Mix “cho go chu jang (sweet and sour chilli sauce)” ingredients, set aside.
In a large bowl, put rice on the bottom, spread lettuce and salad greens.
Arrange rest of the vegetables, add fish, and spoon smelt roe on top.
Add one tablespoon sesame oil.
Serve with cho go chu jang (sweet and sour chilli sauce).
I like to serve garlic and chillies in a separate bowl, so everybody have a choice to put more or less.