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Kaisendon (Sashimi Rice Bowl)
Serves 2 · About 30 min
A rice bowl of sushi rice topped with tuna, salmon and scallop sashimi. No heat needed.
⚠️ This dish uses raw fishBuy fish sold to be eaten raw (sashimi-grade). This recipe says how soon to eat it. Keep it in the fridge until just before eating, and don’t leave it out at room temperature for long. It’s safer for young children, older people and anyone who is unwell not to eat raw fish.
① Make the sushi rice→② Cut the sashimi and garnishes→③ Arrange on a plate
What to buy
Fish (everything labeled "sashimi grade")
Vegetables & dry goods
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How to make it
1
Make the sushi rice
- In a small bowl, put 2 tbsp vinegar, 1 tbsp sugar and 1/2 tsp salt, and mix well to dissolve the sugar and salt (sushi vinegar)
- Put 400 g warm rice in a large bowl and pour the sushi vinegar over all of it
- Mix the rice with slicing motions of the rice paddle (put it in vertically and slide sideways). Do not knead
- Cover with a wet, tightly wrung cloth or paper towel and let it cool to about body temperature
How to tell it's doneThe rice grains are glossy, and the outside of the bowl does not feel hot.
Be carefulSushi vinegar does not soak into cold rice. Use freshly cooked rice or rice warmed in the microwave.
2
Cut the sashimi and garnishes
- Lightly pat the surface of the tuna and salmon dry with a paper towel
- Put them on the cutting board and cut 7–8 mm thick. Cut each slice in 1 stroke, pulling the knife toward you
- If the scallops are large, cut them in half through the thickness
- Wash the shiso and pat dry. Cut the nori into thin strips with kitchen scissors
- Put the cut sashimi on a plate, cover with plastic wrap, and keep it in the fridge until you arrange it
How to tell it's doneThe sashimi slices are about the same thickness.
Be carefulBuy raw fish labeled "sashimi grade," and eat it on the day you buy it. After cutting, do not leave it at room temperature for long.
3
Arrange on a plate
- Put half of the sushi rice in each bowl and sprinkle with nori
- Lay 2 shiso leaves on each, and arrange the tuna, salmon and scallops so the colors sit side by side
- Add 1/4 tsp wasabi to each, and right before eating, pour 2 tsp soy sauce over each
ReadyThe 3 kinds of sashimi are lined up on the sushi rice. Eat right away.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The sashimi is wateryYou did not pat the surface dry in step 2. Press lightly with a paper towel before cutting.
The sashimi falls apartYou moved the knife back and forth many times. Pull it toward you and cut in 1 stroke.
The sushi rice is mushyYou mixed it like kneading in step 1. Hold the rice paddle upright and mix with slicing motions.
The sashimi is not coldKeep it in the fridge until right before arranging.
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