Hwae Dup Bap

Ingredients

• 1200g sashimi-grade tuna, sliced
• 2150g sashimi-grade salmon, sliced
• 3100g yellowtail (hamachi), sliced
• 44 large scallops, thinly sliced
• 52 cups cooked sushi rice, cooled
• 61 ripe avocado, sliced
• 71 handful microgreens
• 83 tbsp gochujang
• 92 tbsp rice vinegar
• 101 tbsp sesame oil
• 111 tbsp sugar
• 121 tsp soy sauce
• 13Toasted sesame seeds
• 14Nori strips to garnish

Instructions

1. 1Whisk together gochujang, rice vinegar, sesame oil, sugar, and soy sauce to make the cho-gochujang sauce. Refrigerate until needed.
2. 2Divide sushi rice between serving bowls, pressing gently to form a mound.
3. 3Arrange sashimi slices — tuna, salmon, yellowtail, scallop — in overlapping fans over the rice.
4. 4Place avocado slices alongside the fish and scatter microgreens on top.
5. 5Finish with toasted sesame seeds and nori strips.
6. 6Drizzle cho-gochujang sauce over the bowl just before serving, or serve sauce on the side.
7. 7Encourage guests to mix everything together with a large spoon before eating.