When we lived in Columbus, one of my favorite places to eat was a little Korean/Japanese restaurant on High St a little north of campus. The big draw was a rice, veggie and sashimi dish, sometimes referred to as sashimi bibimbap or hoe dup bap in Korean. It's a really tasty dish and all you have to do is a little prep work.
Like all bibimbap (which are basically a mixture of vegetable dishes, usually leftovers, mixed with rice), this is eaten with spicy bean paste (gochujang) that is mixed with a little vinegar and granulated sugar. You can find this at most asian grocery stores.
Hoe Dup Bap, or Sashimi Bibimbap:
1/3 lb sashimi grade tuna, or some other kind of fish
1 fuji apple, cored and julienned
1 carrot, julienned
1 cup daikon, julienned
1 avocado, cut in 1/2" dice
2 cups steamed white medium grain rice
1/2 head of lettuce, sliced thinly
1 sheet of nori, snipped into thin shreds
For the sauce:
1/2 cup gochujang paste
1 tbsp white vinegar
2 tsp sugar
Arrange 1 cup of rice in a large bowl. Cover with half the lettuce, and half of the vegetable toppings. Sprinkle the nori and tuna on top, and serve with gochujang sauce on the side.