Kaisendon - Japanese Seafood Rice Bowl

Ingredients

• 2 cups (400g) sushi rice 2 cups (400g) sushi rice
• 4 cups (940ml) water 4 cups (940ml) water
• 1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon salt 1 teaspoon salt
• 8 ounces (225g) sashimi-grade tuna, thinly sliced 8 ounces (225g) sashimi-grade tuna, thinly sliced
• 8 ounces (225g) sashimi-grade salmon, thinly sliced 8 ounces (225g) sashimi-grade salmon, thinly sliced
• 8 ounces (225g) sashimi-grade yellowtail, thinly sliced 8 ounces (225g) sashimi-grade yellowtail, thinly sliced
• 4 ounces (115g) octopus, thinly sliced 4 ounces (115g) octopus, thinly sliced
• Seaweed, for garnish Seaweed, for garnish
• Pickled ginger, for garnish Pickled ginger, for garnish
• Cucumber, thinly sliced, for garnish Cucumber, thinly sliced, for garnish
• Tobiko (flying fish roe), for garnish Tobiko (flying fish roe), for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 80g, 4g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Drain well.
2. 2.
   In a saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce the heat to low and cover. Cook for 15 minutes or until the rice is tender and the water is absorbed.
3. 3.
   In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved.
4. 4.
   Transfer the cooked rice to a large bowl and pour the vinegar mixture over it. Gently fold the rice with a wooden spatula to evenly distribute the seasoning. Let the rice cool to room temperature.
5. 5.
   Divide the seasoned rice among serving bowls.
6. 6.
   Arrange the sliced tuna, salmon, yellowtail, and octopus on top of the rice in an aesthetically pleasing manner.
7. 7.
   Garnish with seaweed, pickled ginger, cucumber slices, and tobiko.
8. 8.
   Serve immediately and enjoy the vibrant flavors of Kaisendon.

Treat your ingredients with care...

• Sashimi-grade fish — Ensure that the fish is fresh and of high quality. If you're unsure, consult a trusted fishmonger or purchase from a reputable source.
• Rice vinegar — Use rice vinegar specifically made for sushi rice to achieve the authentic flavor. Regular vinegar may alter the taste.
• Seaweed — Look for nori sheets or pre-cut seaweed strips in Japanese grocery stores or online. Toast the seaweed lightly for added crispness.

Tips & Tricks

• For an extra kick of flavor, drizzle a small amount of soy sauce or ponzu sauce over the seafood before serving.
• Experiment with different seafood combinations to suit your taste preferences.
• If you prefer a spicier version, add a touch of wasabi or sriracha sauce to the dish.
• Serve the Kaisendon with a side of miso soup and a small salad for a complete Japanese meal.
• Freshness is key when it comes to seafood, so ensure that all the ingredients are as fresh as possible.

Serving advice

Serve the Kaisendon immediately after assembling to enjoy the optimal flavors and textures. Encourage your guests to mix the ingredients together before taking each bite to fully experience the harmonious blend of flavors.

Presentation advice

When presenting the Kaisendon, arrange the seafood slices in a visually appealing pattern on top of the rice. Garnish with vibrant green seaweed, pink pickled ginger, and pops of orange tobiko to create an eye-catching dish that showcases the beauty of Japanese cuisine.