Kaisendon (seafood rice bowl)
海鮮丼 · Sushi rice topped with sashimi, salmon roe and seafood
JapaneseAt the morning markets of Hakodate and Sapporo, and in harbour towns all along Japan's coast, kaisendon is breakfast: a bowl of sushi rice heaped with raw salmon, tuna, scallops and glistening salmon roe, eaten with wasabi and a drizzle of soy. At home, buy only fish sold as sushi- or sashimi-grade that has been previously frozen (freezing kills parasites), keep it cold and eat it the day you buy it. Raw fish is not for pregnant women, young children or anyone with a weakened immune system; for them, sear the salmon and tuna all over and cook through, and use cooked prawns. The common mistake is piling cold fish onto hot rice, which warms the fish and makes the rice gluey; cool the rice to body temperature first. Chef's tip: slice the fish across the grain in one long pull of a very sharp knife, not a sawing motion.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 2
Ingredients
For the sushi rice
- 10 ½ oz Japanese short-grain ricerinsed until the water runs clear
- 1 ½ cups water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For the topping
- 4 oz sushi-grade salmon fillet, previously frozenskinless
- 4 sushi-grade scallops, previously frozenor cooked prawns
- 2 tbsp salmon roe (ikura) (optional)
- ½ cucumberthinly sliced
- 4 shiso leaves (optional)
- 1 sheet noriin thin strips
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Method
0/5 doneStep 1: Cook 10 ½ oz Japanese short-grain rice with 1 ½ cups water in a covered pan: bring to the boil, then cook on the lowest heat for 12 minutes, and rest off the heat with the lid on for 10 minutes.
22 minStep 2: Warm 3 tbsp rice vinegar, 1 tbsp sugar and 1 tsp salt until dissolved. Spread the rice in a wide bowl, sprinkle over the vinegar and fold with a cutting motion while fanning, until glossy and cooled to body temperature.
8 minStep 3: Keep the fish in the fridge until the last moment. Slice 4 oz sushi-grade salmon fillet, previously frozen and 4 oz sushi-grade tuna, previously frozen across the grain into 5 mm slices and halve 4 sushi-grade scallops, previously frozen horizontally. For a cooked version, sear the salmon and tuna in a hot oiled pan until opaque all through and flaking, then slice.
8 minStep 4: Divide the rice between bowls and scatter with 1 sheet nori. Arrange the fish, scallops, ½ cucumber and 4 shiso leaves on top, with 2 tbsp salmon roe (ikura) in the middle.
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 38 g
- Carbs
- 84 g
- Fat
- 12 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kaisendon (seafood rice bowl) take?
- About 50 minutes in total: 30 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of japanese short-grain rice?
- Any long-grain rice, same amount.
- What can I use instead of rice vinegar?
- Cider vinegar with a pinch of sugar, same amount.
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