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
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
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.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Moreton Bay bugsSlipper lobster with garlic butter
Moreton Bay bugs are the flat, shovel-nosed slipper lobsters caught off the Queensland coast around Brisbane and the Sunshine Coast, and for Queenslanders they are a summer treat, split and grilled at the beach house. The tail meat is sweet and rich, somewhere between lobster and prawn. Buy them raw, frozen or fresh, from a fishmonger and ask them to halve them if you like. A common mistake is overcooking, which makes the meat rubbery; it is ready the moment it turns white. Chef's tip: grill flesh side down first to mark it, then turn and baste in the shell.
Australian
Midia saganakiMussels with tomato and feta
Thessaloniki is Greece's mussel capital, with farms in the Thermaic Gulf a few kilometres from the seafront ouzeries where this two-handled pan arrives, still bubbling, at the table. Mussels steam open in a quick sauce of peppers, tomato and chilli, and crumbled feta melts into the juices at the end. Bread is essential. The classic version adds a splash of ouzo; this one is alcohol-free, using a pinch of fennel seed for that aniseed note (add 2 tbsp ouzo with the tomatoes if you like). Common mistake: overcooking — take the pan off the heat as soon as the shells open. Chef's tip: buy mussels on the day and keep them in the fridge in a bowl covered with a damp cloth, never in water.
Greek
All i pebreEel and potato paprika stew
In El Palmar and the other villages around the Albufera lagoon south of Valencia, the restaurants that are famous for paella serve something older first: all i pebre, "garlic and pepper", a brick-red stew of lagoon eel and potatoes thickened with a pounded almond and fried-bread picada. It is rich, garlicky and gently hot, eaten with bread to mop up the sauce. Ask your fishmonger to skin and cut the eel, and handle it with gloves: raw eel blood is irritating, though harmless once cooked. If you can't find eel, monkfish or hake works well. A common mistake is letting the paprika burn; it turns bitter in seconds, so add it off the heat. Chef's tip: break the potatoes with a knife instead of cutting cleanly; the rough edges release starch and thicken the sauce.
Spanish