Kaisendon: Sushi Rice Seafood Bowl

Ingredients

• 2 cups sushi rice, cooked and cooled
• 8 oz sashimi-grade fish (salmon, tuna, yellowtail), sliced
• 1 whole cucumber
• 1 sheet nori (seaweed sheets)
• 3 tablespoons soy sauce
• 1 teaspoon wasabi

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

Tools you’ll need

• colander
• cutting board
• sharp chef's knife
• two bowls (medium, 2–3 cup capacity)
• small plate
• two small dipping bowls (1–2 oz)

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