Kaisendon: Sushi Rice Seafood Bowl

Step 1

Place the cooked sushi rice in a colander and rinse under cool running water for 30 seconds, gently stirring with your fingertips, so it cools to room temperature and grains separate slightly.

Step 2

Lay the cucumber on a cutting board and slice lengthwise from tip to root end into four long quarters, then turn each quarter flat-side down and slice crosswise into thin 1/8-inch-wide pieces, like half-moons.

Step 3

Cut the nori sheet into thin strips by stacking it and slicing perpendicular to the length into 1/4-inch-wide ribbons using a sharp knife.

Step 4

Arrange the sliced fish on a small plate in a single layer, keeping each type (salmon, tuna, yellowtail) in its own row so colors stay distinct and visible.

Step 5

Divide the cooled sushi rice evenly between two bowls, pressing gently with the back of a spoon to create an even, compact base that fills each bowl halfway.

Step 6

Arrange the sliced fish over the rice in overlapping rows, starting with one type and moving across the bowl until all three varieties are placed in a decorative pattern.

Step 7

Scatter the cucumber slices in a thin layer over the fish, then top with the nori ribbons spread across the surface, so they sit lightly on top rather than buried.

Step 8

Pour 1.5 tablespoons of soy sauce into each of two small dipping bowls, then place a small dollop (about 1/2 teaspoon) of wasabi beside the soy in each bowl.

Step 9

Serve the kaisendon bowls immediately at room temperature, inviting each diner to mix a small amount of wasabi into their soy sauce to taste before drizzling or dipping.