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
- 300 g sushi rice
- 3 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- 150 g sashimi-grade salmon
- 150 g sashimi-grade tuna
- 100 g sashimi-grade yellowtail
- 8 pieces large shrimp, cooked and halved
- 80 g scallop sashimi
- 2 tbsp sea urchin (uni)
- 3 tbsp ikura (salmon roe)
- ½ sheet nori sheets
- ½ piece cucumber, thinly sliced
- ½ piece avocado, sliced
- 1 tsp wasabi
- 2 tbsp soy sauce
- 1 tbsp sesame seeds
- 2 tbsp green onion, sliced
Instructions
- 1
Cook sushi rice according to package directions. While warm, mix vinegar, sugar, and salt in a small bowl.
- 2
Gently fold vinegar mixture into warm rice until evenly combined. Let cool to room temperature.
- 3
Slice salmon, tuna, and yellowtail into 0.25-inch thick pieces. Pat all seafood dry with paper towels.
- 4
Peel and devein shrimp if using raw. Arrange all ingredients on a cutting board for assembly.
- 5
Divide cooled sushi rice between two bowls, gently pressing to create an even base.
- 6
Arrange sashimi pieces on rice in sections: salmon, tuna, yellowtail, shrimp, scallops in separate groups.
- 7
Top with uni and ikura. Add cucumber and avocado slices between seafood sections.
- 8
Tear nori into small pieces and scatter over bowl. Sprinkle with sesame seeds and green onion.
- 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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