Kaisendon
User Reviews
4.9
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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
Description
This Kaisendon recipe features thinly sliced raw salmon and tuna, carefully prepared using the freshest fish for safe, tender sashimi texture. The prawn is prepared with the head on for presentation and peeled body for ease of eating. Sea urchin and scallops are carefully shelled and sliced to bite-sized pieces. Salmon roe is marinated in a mixture of soy sauce, mirin, and sake, adding a savory sweetness that complements the fresh roe bursting in the mouth.
The assembled bowl has a base of short grain Japanese rice, providing a slightly sticky and mild bed for the assortment of seafood. The combination of raw and marinated seafood creates varied textures from firm and tender fish to creamy sea urchin and juicy roe. Shiso leaves add herbal brightness, while wasabi and soy sauce offer customizable heat and saltiness.
Kaisendon is typically eaten fresh and pairs well with simple soy and wasabi as condiments. Preparation emphasizes freshness, precise slicing, and balanced assembly to highlight each seafood’s natural flavors harmoniously. The recipe suggests layering more delicate items last for optimal presentation and texture.
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
- short grain rice Japanese
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
User Reviews
Overall Rating
4.9
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