Toro Ssam Bap from jejunoodlebar

 Cube the radish. Heat vinegar and sugar and let cool, then pour over radish. Save some pickling liquid for rice, about 1-2 tbsp. Make a day or hours ahead of time.

 Make the rice. Rinse rice till water runs clear. Cook in rice cooker.

 Boil water and place eggs in and set timer for 6 min 50 secs. Get ice bath ready for once the eggs are done.

 Chill eggs 3 mins, then peel. Combine soy sauce, sesame oil, salt, vinegar and mash. Set aside

 Mince shallots, jalapeño, chives, chiffonade perilla leaf.

 Toast sesame seeds in dry pan for 1 min and set aside.

 For the toro, scrape meat between sinew with a spoon. Chop it up as fine as you can after, the smoother the better. You can use 2 knives cuz it’s cooler.

 In a mixing bowl, add toro, shallots, olive oil, soy sauce, salt and mix. Keep refrigerated until use.

 Toast seaweed and brush oil and season with salt.

 When rice is done, add about 200 grams in a mixing bowl. Combine the pickling liquid, salt, and tobiko. Always taste. It should be sweet salty and briny.

 Time to plate. Grab a bowl, first layer is rice. Next top with egg salad. The perilla leaf and jalapeño go over that. Then spoon the toro mix over. Garnish with chives, and sesame seeds. Place 6 radish cubes in a pattern, followed by micro radish. End with a quenelle of caviar. Serve with seaweed.