Slice lettuce, purple cabbage, white cabbage and perilla leaves into thin sections. Julienne carrot into small pieces as well.
Take out a mixing bowl: Toss chopped lettuce, cabbage, perilla leaves and carrots pieces together. Set aside for later.
Then make dressing: Mix together all of the listed ingredients under 'Gochujang Sauce'
Let's plate: Place rice into a bowl. Then place a handful of the tossed mixed salad on top. Carefully place your sashimi cuts on top on the salad. Then crumble the seaweed sheets into the salad as well. Finally, garnish with fish roe, alfalfa sprouts and radish sprouts.
When ready to eat, place a few spoonfuls of the gochujang sauce into the bowl. Mix it all together and bon appetit!