Kaisendon
A luxurious Japanese rice bowl topped with assorted fresh sashimi, seafood, and garnishes. This restaurant-quality dish celebrates premium ingredients with minimal preparation.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 52g
Ingredients
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Open the appInstructions
Step 1
Cook sushi rice according to package directions. While warm, mix vinegar, sugar, and salt in a small bowl.
Step 2
Gently fold vinegar mixture into warm rice until evenly combined. Let cool to room temperature.
Step 3
Slice salmon, tuna, and yellowtail into 0.25-inch thick pieces. Pat all seafood dry with paper towels.
Step 4
Peel and devein shrimp if using raw. Arrange all ingredients on a cutting board for assembly.
Step 5
Divide cooled sushi rice between two bowls, gently pressing to create an even base.
Step 6
Arrange sashimi pieces on rice in sections: salmon, tuna, yellowtail, shrimp, scallops in separate groups.
Step 7
Top with uni and ikura. Add cucumber and avocado slices between seafood sections.
Step 8
Tear nori into small pieces and scatter over bowl. Sprinkle with sesame seeds and green onion.
Step 9
Serve immediately with small bowls of soy sauce and wasabi on the side.
Tools you’ll need
- rice cooker or pot
- small mixing bowl
- rice paddle
- sharp sashimi knife or chef's knife
- cutting board
- paper towels
- two serving bowls
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