A small Korean-seasoned rice bowl with three contrasting sashimi cuts, crisp vegetables, perilla, and bright chojang mayo.

Whisk until smooth, bright, and fluid enough to pipe in small dots.

Taste for acidity before adding salt; the sauce should be tangy and fermented rather than rich or sweet.

Reserve any allergy portion in a covered, clearly labelled container before fish prep begins.

Season the warm rice lightly with salt, sesame, and only a trace of perilla oil; do not season it like sushi rice.

Keep pear, cucumber, radish, perilla, and chive separate and cold until assembly.

Check the seaweed label for seafood cross-contact; omit it from the allergy bowl if its status is uncertain.

Briefly salt and dashima-cure the hamachi and salmon, then wipe dry; leave the tuna uncured.

Cut two substantial pieces of each fish per guest. Brush the tuna at pickup with a trace of soy and perilla oil.

Set 35–40g rice in each small bowl, arrange all six fish pieces visibly, then add small garnish clusters and 8–10g chojang mayo. Finish with perilla and gamtae.

For a seafood-free counterpart, sear thick king oyster slices and glaze lightly with soy, maesil, vinegar, ginger, and perilla oil.

Peel and core the tomatoes; marinate 15–20 minutes in a little of the same dressing, then drain. Sear thick aubergine slices until tender but structured and brush with dressing.

Use two pieces each of mushroom, tomato, and aubergine over the same rice and vegetable garnish. Prepare this version first with sanitised dedicated tools, gloves, sauce, rice, and garnish; cover it before any fish is handled.