📝 About This Recipe
Kaisendon is a celebration of the sea, originating from the bustling coastal markets of Hokkaido where the morning's freshest catch is layered over a bed of seasoned sushi rice. This vibrant bowl offers a symphony of textures—from the buttery melt of fatty tuna to the delicate snap of blanched shrimp—all balanced by the bright tang of vinegar-kissed grains. It is a visually stunning, nutrient-dense masterpiece that brings the authentic experience of a high-end Tokyo sushi-ya directly to your dining table.
🥗 Ingredients
The Sushi Rice (Shari)
- 1.5 cups Japanese Short-Grain Rice (such as Koshihikari or Sasanishiki)
- 1.75 cups Water (filtered water is preferred)
- 3 tablespoons Rice Vinegar (unseasoned)
- 1.5 tablespoons Granulated Sugar
- 1 teaspoon Sea Salt (fine grain)
The Sashimi Selection
- 4 ounces Sashimi-grade Salmon (sliced into 1/4 inch thick pieces)
- 4 ounces Sashimi-grade Tuna (Maguro) (sliced into 1/4 inch thick pieces)
- 4 pieces Hokkaido Scallops (Hotate) (sliced in half horizontally)
- 2 ounces Boiled Octopus (Tako) (thinly sliced on a bias)
- 2 tablespoons Salmon Roe (Ikura) (marinated in soy)
- 4 pieces Cooked Shrimp (Ebi) (butterflied and tails left on)
Garnish and Aromatics
- 4 pieces Shiso Leaves (fresh and vibrant green)
- 1 tablespoon Pickled Ginger (Gari)
- 2 teaspoons Wasabi Paste (freshly grated or high-quality paste)
- 1/2 sheet Nori Seaweed (cut into thin strips (kizami nori))
- 1/4 piece Cucumber (sliced into thin matchsticks)
- 2 tablespoons Soy Sauce (for drizzling or dipping)
👨🍳 Instructions
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1
Rinse the rice in a bowl under cold running water, swirling with your hand. Drain and repeat 3-4 times until the water runs clear. Let the rice sit in a colander for 15 minutes to ensure even hydration.
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2
Combine the rice and 1.75 cups of water in a rice cooker or a heavy-bottomed pot. If using a pot, bring to a boil, then reduce to low heat, cover tightly, and simmer for 15 minutes.
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3
While the rice cooks, prepare the 'sushi-zu' (vinegar seasoning). In a small saucepan over low heat, combine rice vinegar, sugar, and salt. Stir until dissolved (do not boil) and set aside to cool.
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4
Once the rice is finished, let it steam for 10 minutes with the lid on. Transfer the hot rice to a large wooden or glass bowl (hangiri). Use a rice paddle to gently 'cut' the vinegar mixture into the rice using a slicing motion to avoid smashing the grains.
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5
While mixing the rice, use a handheld fan to cool it down quickly. This gives the rice its characteristic glossy sheen. Cover with a damp cloth and let it reach room temperature.
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6
Prepare your seafood. Ensure all fish is kept chilled until the very moment of assembly. Use a very sharp knife to slice the tuna and salmon against the grain into uniform rectangles.
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7
Slice the scallops horizontally to create two thin rounds from each. If using raw shrimp, peel and devein them, then quickly blanch in boiling water for 90 seconds and shock in ice water.
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8
Divide the seasoned sushi rice into two deep serving bowls. Do not pack the rice down; keep it light and airy.
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9
Sprinkle a generous amount of shredded nori (kizami nori) over the surface of the rice to create a savory base layer.
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10
Place two shiso leaves at the back of the bowl to add height and a pop of green. Arrange the tuna, salmon, and octopus slices in a fan-like pattern around the edges.
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11
Nestle the scallops and shrimp in the center. Add a small mound of cucumber matchsticks for crunch.
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12
Carefully spoon the salmon roe (ikura) on top of the scallops. Place a small dollop of wasabi and a cluster of pickled ginger on the side of the bowl.
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13
Serve immediately with a small dish of high-quality soy sauce. Instruct diners to mix a little wasabi into the soy sauce and drizzle it over the fish just before eating.
💡 Chef's Tips
Always buy fish labeled 'Sashimi Grade' from a reputable fishmonger to ensure safety and quality. Keep your hands and knife cool when handling the fish to prevent the fats from melting. When seasoning the rice, use a slicing motion rather than stirring to keep the grains individual and fluffy. If you can't find shiso, fresh mint or radish sprouts (kaiware) provide a nice herbal substitute. For the best flavor, use a high-quality aged soy sauce or 'shoyu' which has less salt and more umami.
🍽️ Serving Suggestions
Serve with a warm bowl of Miso Soup with silken tofu and scallions. A side of Sunomono (Japanese Cucumber Salad) provides a refreshing acid contrast. Pair with a chilled dry Sake (Junmai Ginjo) to complement the delicate seafood flavors. A hot cup of Genmaicha (brown rice green tea) is the perfect palate cleanser. Finish the meal with a light dessert like Matcha Mochi or Yuzu Sorbet.