Kaisendon (Japanese sashimi rice bowl)
as seen in #5592 foodgawker/ 25.09.08; #22856 TasteSpotting/ 30.09.08
I love sushi and sashimi!!! Last week I was craving them again. Instead of going out and eating in a Japanese restaurant, I made kaisendon at home, it was a spontaneous decision, I did not want to make sushi rolls this time as it would be rather time consuming but at the same time I wanted to do something different instead of just eating as sashimi. So kaisendon can fulfil my desire, another advantage of kaisendon is that the rice underneath the sashimi is still slightly warm when served.
- 300g, two to three types of fresh seafood that is suitable for sashimi (e.g. salmon, tuna and 2 king scallops as seen above) or other white fishes such as yellowtail, kingfish, etc
- Nori (seaweed) (using a clean pair of food scissors, cut into thin strips)
- Sashimi/ sushi soy sauce
- Black and/or white sesame seeds for garnish (optional)
- 150g uncooked Japanese (short grain) rice
- Cook the Japanese rice in a rice cooker or a deep pan.
- Cut the nori into thin strips with food scissors
- Using a clean chopping board & cutting knife (best to rinse with hot water just before cutting and dry with kitchen paper), cut the fish into slices of about 0.7cm thickness and slice the scallops into 2-3 pieces.
- Half filled two big bowls with the cooked rice and lay and arrange the pieces of fish and scallop on top of the rice.
- Sprinkle some nori on one side of the rice bowls and then the sesame seeds as garnish if desire.
- Add a bit of wasabi to both rice bowls and serve immediately with some soy sauce on a small dish.
- Serve with green tea and enjoy with some cold/ hot sake if you like.
- English –> Japanese: salmon (sake); tuna (maguro); yellowtail (hamachi); scallop (hotate)
- You can also add some thinly strips of cucumber as well