Photo: Kaisen Donburi (Seafood Ricebowl)

Sushi served not rolled, but on top of the rice.

Cooking time
50 minutes +
  • Nutrition information is for one serving.

Ingredients(Servings: 4)

200 g (7 oz.)

150 g ( 5 oz.)

150 g (5 oz.)



80 g ( 2-3/4 oz.)


3 cups

as needed

2 Tbsp


1/3 bunch

as needed

to taste

(A)Sushi vinegar

1/3 cup

1 Tbsp

2 tsp


  1. Wash the rice, then cook using 600 ml (2-1/2 US cups) of water, kombu kelp and sake.
    Combine (A) and add to the cooked rice, fanning to cool and stirring with care so as not to mash it.
  2. Slice the tuna and sea bream into slices 7 mm(1/4 in.) thick cut; cut the squid into thin strips; cut scallops in half horizontally to reduce their thickness.
    Remove the prawn heads and shells, leaving the tails.
  3. Place the rice in bowls, then spread perilla leaves over the rice, topping it with the fish, squid, sea urchins, salmon roe and daikon radish sprouts.
    Serve with Kikkoman Soy Sauce with wasabi on the side.