Ever since I got back from my trip to Japan, I never have the desire to eat sushi anymore. Just the fact that the fish at home is nowhere as fresh as the ones in Toyko makes me not want to cough up money for some sashimi. Currently, the only way that sushi sounds appetizing is if it’s served in one of my favorite Korean rice bowls, hwe dub bap. It wasn’t until my high school days that my mom bought me a giant bowl of hwe dup bap but I haven’t turned back since. Think of it as a deconstructed sushi bowl but with a special spicy sauce – trust me, it’s delicious!

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Serves 2

Hwe Dub Bap (Korean Sushi Bowl)

20 minTotal Time

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    Spicy sauce
  • 1/4 cup gochujang
  • 1 tbsp granulated sugar
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds
  • Remaining ingredients
  • 1 cup white rice cooked
  • 2 cups red leaf lettuce, chopped
  • 1 large carrot, thinly sliced
  • 1 persian cucumber, thinly sliced
  • 1/4 cup radish sprouts
  • 4 ounces sashimi grade salmon
  • 4 ounces sashimi grade tuna
  • 2 tbsp masago
  • 1 ounce salmon roe
  • 2 tbsp thinly sliced toasted nori
  • 1 tbsp sesame seeds, toasted
  • 2 tbsp chopped green onions
  • 1 ounce bonito flakes
  • 2 tbsp sesame oil


  1. Combine ingredients for the spicy sauce, mixing together until incorporated. Set aside.
  2. Assemble bowls. Place 1/2 cup rice in bottom of each bowl followed by 1 cup red leaf lettuce, 1/2 carrot, 1/2 Persian cucumber, 2 tbsp radish sprouts, 2 ounces salmon, 2 ounces tuna, 1 tbsp masago and 1/2 ounce salmon roe per portion. Garnish with nori, sesame seeds, green onions, and bonito flakes. Drizzle sesame oil and spicy sauce and mix well. Serve.



676 cal


30 g


78 g


25 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

**Helpful tips and common mistakes

If you ever had the Korean rice bowl, bibimbab and am a fan of sushi, this hwe dub bap is for you. Since hwe dub bap is essentially a sushi bowl, you need fresh ingredients when preparing this dish. 

I usually use sashimi grade salmon and tuna for my bowl but you can mix it up and add snapper, albacore or yellowtail.

Now anyone can make a good sushi bowl but makes it great? Adding ingredients like masago, radish sprouts, bonito flakes, pickled ginger, and red leaf lettuce. I refuse to eat hwe dub bap without some salmon roe and bonito flakes – it makes a huge difference.

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Finish your bowl with the spicy sauce and a drizzle of sesame oil, mix everything together and enjoy! With the craze of poke bowl restaurants popping up left and right, I predict that hwe dub baps will be next – or at least they should be!

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Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles