4.9 from 144 votes
Kaisendon
Kaisendon is a Japanese seafood rice bowl topped with fresh slices of raw tuna, salmon, prawn, sea urchin, scallops, and salmon roe marinated in a soy-based sauce. Served over short grain rice and garnished with shiso and wasabi, it offers a delicate combination of textures from tender fish to silky sea urchin and popping roe, enhanced by the marinade and soy sauce for balanced umami.
Prep Time
20 mins
Total Time
20 mins
Servings:
1
serving
Course:
Main Course
Cuisine:
Japanese
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.
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