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Kaisendon

Balanced, flavorful, and enjoyable—this recipe has it all.

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
  • Japanese short grain rice

Instructions

How to make kaisendon
    Cup of Yum
  1. 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.
  2. De-shell the prawn but keep the head on for appearance.
  3. Remove the sea urchin and scallops from the shell if you are using fresh. Slice the scallop in half or into bite-size pieces. 
  4. Mix the salmon roe with the salmon roe marinade.
  5. Slice the stems of the shiso.
  6. 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.
  7. Top with shiso and serve with a side of soy sauce and wasabi.

Notes