Wesson Recipes

Citrus Gochujang Sashimi Bowl

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Makes 4 servings

This dish is packed with flavor and looks gorgeous too. Sautéed carrots, cremini mushrooms and vibrant edamame on a bed of perfectly seasoned short grain rice and topped with fresh tuna awaits the sauce of all sauces. The citrus gochujang sauce (make extra because you’ll want to pour this on everything!) is drizzled on top, giving the bowl an intense kick of red pepper, lime and soy. You’re going to love the freshness of this recipe.


CONTAINS:
  • fish/seafood, sesame, soy
  • Ingredients

    Citrus Gochujang
    Wesson Vegetable Oil 1/2 cup.
    Red Pepper Paste 1/2 cup.
    Lemon Juice 1 1/4 tbsp.
    Lime Juice 1/4 cup.
    Soy Sauce 1 1/4 tbsp.
    Black Pepper, Ground 1/4 tsp.
    Seasoned Rice
    Short Grain Rice, cooked 4 cups.
    Rice Vinegar 2 tbsp.
    Kosher Salt 1/4 tsp.
    Sugar, White 1 tsp.
    Sauteed Carrots, Mushrooms & Edamame
    Wesson Vegetable Oil 2 tsp.
    Carrots, raw, julienne 1 cup.
    Cremini Mushrooms, raw, julienne 1 cup.
    Edamame, frozen 1 cup.
    Kosher Salt 1/4 tsp.
    Sashimi
    Tuna, fillet, skin, and pin bones off, sliced thin 8 1/2 oz.
    Cucumber, thinly sliced 1 cup.
    Lettuce, green leaf, shredded 1 cup.
    Avocado, thinly sliced 1 whole.
    Garnish
    Seaweed, crushed 1 cup.
    Toasted Sesame Seeds 2 tbsp.

    Method

    Citrus Gochujang

    In a large bowl, whisk together red pepper paste, lemon juice, lime juice, soy sauce, and pepper until combined. While vigorously whisking, add Wesson Vegetable Oil in a slow, steady stream until properly combined. Transfer to a squeeze bottle. Refrigerate until needed.

    Seasoned Rice

    Cook rice according to package instructions. When rice is done cooking, fluff with a fork and let sit for 1 minute. 

    Transfer hot rice to a large bowl. Add seasoning and gently mix until properly incorporated. 

    Loosely cover and chill until required. 

     

    Sautéed Carrots, Mushrooms and Edamame

    Add oil to a large pre-heated pan over medium-high heat.

    Once oil is hot, add edamame and sauté until sides start to brown. 

    Repeat process for carrots and cremini mushrooms.

    Season with salt.

    Assembly Method
    Scoop 1 cup of rice in a bowl. Add sautéed edamame, mushrooms, and carrots.  Add cucumber, lettuce, and avocado. Place tuna in the middle. Drizzle citrus gochujang over other components and tuna. Garnish with crushed seaweed and toasted sesame seeds.