Rice and Tuna Sashimi Salad (Hwe topbap)

• Steamed Rice
• 1/2 pound sashimi-quality tuna or fluke, cut into 1/2-inch dice
• 2 cups coarsely shredded red-leaf lettuce
• 1 cup shredded shiso or perilla leaves, or spearmint (see Note)
• 1 small red onion, halved and thinly sliced lengthwise
• 2 tablespoons toasted sesame seeds
• Korean Chili Sauce
• Salt
• Asian sesame oil, for drizzling

1. Mound the rice in a large bowl.
2. Scatter the tuna, lettuce, shiso, onion and sesame seeds over the rice and drizzle on some of the Korean Chili Sauce.
3. Season with salt and toss with 2 large spoons until evenly mixed.
4. Drizzle a little sesame oil over the salad and serve.

rice, sashimi, redleaf, shredded shiso, red onion, sesame seeds, korean chili sauce, salt, sesame oil

Taken from www.foodandwine.com/recipes/rice-and-tuna-sashimi-salad (may not work)