There’s very little you need to do with this dish, simply serve the fresh salad and raw sashimi on a bed of steamed rice and call it done.






Skill level

Average: 5 (1 vote)


  • 220 g (8 oz/1 cup) short-grain rice (see Note)
  • 220 g (8 oz) fresh sashimi-grade salmon
  • 1 carrot, cut into thin matchsticks
  • ½ cos (romaine) lettuce, thinly shredded
  • ¼ red onion, thinly sliced
  • 1 spring onion (scallion), thinly sliced
  • toasted sesame seeds, to garnish
  • Bibim sauce (Bibimjang) (recipe here), to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Cook the rice in a rice cooker according to the manufacturer’s instructions. Slice the salmon into 5-mm (¼-in) thick slices, then wrap in plastic wrap and refrigerate until ready to serve.
  2. To assemble, divide the rice between two serving bowls. Top with the carrot, lettuce and onion, and then place the salmon in the centre. Garnish with the spring onion and sesame seeds, and serve with bibim sauce on the side.



It is difficult to cook a small quantity of rice in a rice cooker. The 220 g (8 oz/1 cup) of rice in this recipe will yield about 555–740 g (1 lb 4 oz–1 lb 10 oz/3–4 cups) cooked rice. Store the leftover rice in the refrigerator and use it to make Kimchi fried rice.


Recipe and images from Little Korea Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99