Kaisendon
User Reviews
4.9
144 reviews
Excellent
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Prep Time
20 mins
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Total Time
20 mins
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Servings
1 serving
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Course
Main Course
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Cuisine
Japanese
Kaisendon
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 50 g tuna
- 50 g salmon
- 1 prawn
- 1 sea urchin
- 20 g salmon roe
- 1 scallop
Salmon Roe Marinade:
- 2 tbsp soy sauce
- ½ tsp mirin
- ½ tsp sake
Toppings:
- wasabi
- shiso
- soy sauce
- Japanese short grain rice
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Instructions
How to make kaisendon
- Slice the salmon and tuna to around 5 mm (1/5 of an inch) thick. Use the freshest salmon and tuna available so that it is edible raw.
- De-shell the prawn but keep the head on for appearance.
- Remove the sea urchin and scallops from the shell if you are using fresh. Slice the scallop in half or into bite-size pieces.
- Mix the salmon roe with the salmon roe marinade.
- Slice the stems of the shiso.
- Fill your bowl with rice and then top with the selection of seafood. Add the sea urchin and salmon roe last as they are the most delicate.
- Top with shiso and serve with a side of soy sauce and wasabi.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
144 reviews
Excellent
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