Kaisendon

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.