Preparation time
35 mins
Cooking time
Serves
2
Ingredients
1 Lobster, uncooked, cleaned, thinly sliced and chilled in the refrigerator
1 cup of Koshihikari rice, cooked
1 ½ teaspoons + 1 tablespoon rice vinegar
1 ½ teaspoons cooking sake
1 teaspoon grapeseed oil
1 large carrot, peeled and shredded
½ teaspoon white sugar
1 cucumber, thinly sliced
200g white cabbage, thinly sliced
½ red onion, thinly sliced
5 leaves butter lettuce, thinly sliced
200g daikon, thinly sliced
1 tablespoon white sesame seeds, toasted
10g toasted nori, shredded
Dressing:
1 tablespoon Shoyu
1 tablespoon Gochujang
1 tablespoon reserved Kimchi liquid
2 tablespoons cold water
1/3 cup grapeseed oil
¼ teaspoon white sugar
½ lime, juiced
Sashimi Lobster Korean Rice Bowl
Place cooked rice into a medium size bowl and season with a tablespoon of rice vinegar, sake and grapeseed oil. Place in the fridge to chill.
In a small bowl, place carrot, 1 ½ teaspoon of rice vinegar and sugar. Thoroughly mix together and set aside to pickle.
To make dressing combine, shoyu, gochujang, kimchi liquid, white sugar and lime juice. Sit until sugar is dissolved. Pour in grapeseed oil and leave separated.
To assemble, in 2 medium sized bowls, divide the seasoned rice. Create a border of prepared vegetables. Place chilled lobster in the centre. Drizzle dressing over the lobster, sprinkle sesame and garnish with shredded nori and serve.
