Japanese cuisine · Fish & Seafood

Kaisendon

Rice bowl with raw salmon and tuna, salmon roe, shrimp and scallop, arranged colorfully side by side.

Ingredients · for 4 servings

• 200 g sushi-fresh salmon
• 200 g tuna (sashimi grade)
• 8 scallops (shelled)
• 8 very fresh shrimp (sashimi-grade)
• 80 g salmon roe (ikura)
• 400 g short-grain rice
• 4 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1 cucumber
• 2 sheets of nori
• soy sauce, wasabi and pickled ginger to serve

Instructions

1. Rinse the rice until the water runs clear, drain for 20 min., cook covered with 480 ml water for 13 min. and then let steam covered for another 10 min.
2. Stir rice vinegar with sugar and salt, fold into the hot rice and fan it while it cools to hand temperature until the grains glisten and stay separate.
3. Peel the shrimp, remove the vein, blanch for 1 min. in salted water, refresh immediately in ice water and halve lengthwise.
4. Cut salmon and tuna across the grain into 5 mm thick slices, halve the scallops horizontally and cut the cucumber into fine sticks.
5. Fill the rice into four bowls, sprinkle with finely cut nori and arrange fish, scallops, shrimp and cucumber in overlapping rows of alternating color.
6. Finally place the salmon roe in the center and serve the bowls well chilled immediately with soy sauce, wasabi and pickled ginger.