Photograph of the finished Kaisendon

Japan · Cơm hải sản tươi Kaisendon

Kaisendon

30 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 1 kg
  • Photograph of Salmon fillet Salmon fillet 240 g
  • Photograph of Tuna Tuna 200 g
  • Photograph of Prawns Prawns 160 g
  • Photograph of Scallops Scallops 160 g
  • Photograph of Rice vinegar Rice vinegar 60 ml
  • Photograph of Nori seaweed Nori seaweed 8 g
  • Photograph of Wasabi Wasabi 12 g
  • Photograph of Soy sauce Soy sauce 60 ml
  • Photograph of Cucumber Cucumber 120 g
  • Photograph of Spring onion Spring onion 20 g

Method

  1. 1 Mix the hot rice with a little rice vinegar, then fan it to cool for 5 minutes.
  2. 2 Slice the salmon and tuna into 7 mm thick slices, and halve the scallops.
  3. 3 Boil the shrimp for 2 minutes in salted boiling water, then immediately immerse them in ice water.
  4. 4 Scoop the rice into a bowl, then sprinkle shredded seaweed on top.
  5. 5 Arrange the seafood to completely cover the rice, then add sliced cucumber and green onions.
  6. 6 Serve with wasabi and soy sauce as a separate dipping sauce.
Start cooking