FISH RICE BOWL

Inspired by bibimbap this is, for me, a perfect summer-eating dish. The hardest bit is slicing the vegetables, but a mandolin will make short work of it. I like to make a biggish batch of the vegetables and use them over a few days. I eat it with brown rice, but white works just as well. Feel free to add a raw egg to the mix just as you are serving or use raw fish for a hoedeopbap (the fish slightly cooks in the warm rice). I always make sure to serve with gochujang and sesame oil on the side, so each person can adjust the spice and seasonings to their own requirements.

Instructions

1.	Put the carrot, cucumber, daikon, zucchini and bean sprouts into separate bowls.
2.	Sprinkle each with ½ teaspoon sea salt and let sit for 20 minutes.
3.	Massage well to soften, then rinse off the salt.
4.	Soak the seaweed according to packet directions (wakame will only need 5 minutes, sea spaghetti needs 60 minutes).
5.	Drain, but reserve the soaking liquid to use as part of the volume of water for cooking the rice.
6.	Blanch the spinach in boiling salted water, drain and squeeze dry.
7.	Fry the mushrooms in a little oil until cooked, add a small amount of the garlic, cook for another minute and set aside.
8.	Combine the remaining garlic with the soy sauce and sesame oil.
9.	Drizzle a bit over each of the vegetables and refrigerate until required.
10.	Cook the rice according to packet instructions.
11.	Cut the fish into small pieces and sprinkle with the sriracha salt.
12.	Set aside for 30 minutes.
13.	Quickly pan fry in oil just before serving.
14.	Put the warm rice into 4 bowls.
15.	Top with a small amount of each vegetable, the seaweed and fish pieces and scatter over the spring onion to garnish.
16.	Serve with gochujang and sesame oil on the side, so each person can add as much as they like before tossing the ingredients together.