Smoked Salmon & Trout Caviar Bibimbap

Ingredients

• 1150g premium smoked salmon, sliced
• 22 tbsp trout caviar (ikura or salmon roe)
• 31 cup cooked short-grain sushi rice
• 48 wild sesame leaves (perilla/kkaennip), thinly sliced
• 51 small cucumber, julienned
• 61/2 carrot, julienned
• 72 tbsp gochujang
• 81 tbsp rice vinegar
• 91 tbsp sesame oil
• 101 tsp honey
• 11Toasted sesame seeds
• 12Microgreens to garnish

Instructions

1. 1Cook rice and allow to cool to just warm. Season lightly with sesame oil.
2. 2Whisk together gochujang, rice vinegar, sesame oil, and honey to make the gochujang vinaigrette.
3. 3Pack rice into a small ring mould or shape into a mound at the centre of a plate.
4. 4Arrange smoked salmon slices, julienned cucumber, and carrot in individual sections around and on top of the rice.
5. 5Place sesame leaves (chiffonade) artfully over the bowl.
6. 6Spoon trout caviar carefully on top.
7. 7Drizzle gochujang vinaigrette in an arc around the plate.
8. 8Scatter toasted sesame seeds and microgreens. Serve immediately.