Kaisendon is a bowl of Japanese rice served with a selection of raw fish and shellfish. It is the perfect dish for any seafood lover as it uses the freshest ingredients on offer.
Hokkaido’s northern Japan has some of the best seafood in the world, so Kaisendon is the ultimate luxury dish. The sweet, meaty seafood pairs perfectly with the fluffy white rice. The added soy sauce and wasabi provide even more umami and spiciness. Always make sure to use the freshest fish so that it is edible raw.
Kaisendon is one of the most popular Japanese dishes, so if you love Japanese cuisine, you should give this recipe a try.
How To Make Kaisendon:
- Cut the salmon and tuna about 5 mm thick. Use the freshest salmon and tuna available so it is edible raw.
- Remove the shrimp from the skin, but keep the head on for appearance.
- Remove the sea urchin and scallops for the shell if using fresh. Cut the scallop in half into bite-sized pieces.
- Mix the salmon roe with the salmon roe marinade.
- Cut the stems off the shiso.
- Fill your bowl with rice and garnish with the selection of seafood. Add the sea urchin and salmon roe last as they are the most fragile.
- Top with shiso and serve with a side of soy sauce and wasabi.