Kaisendon (Seafood Ricebowl)
For a vibrant Japanese meal, layer fresh sashimi-grade tuna and salmon over sushi rice to create Kaisendon (Seafood Rice Bowl)! Drizzle a little Kikkoman Soy Sauce on top for a boost of savoriness.
15min+
857kcal
800mg
- Nutrition facts are for one serving.
- Nutritional values calculated for consumption of 1 tsp of soy sauce per serving.
- Time required to cook the rice is not included in the cooking time.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 4)
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This recipe uses ingredients for raw or semi-cooked consumption.
To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.
Directions
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Mix (A) into the still warm rice vertically in a cutting manner (to prevent mushiness) and use a hand held fan (uchiwa in Japanese) to fan and cool to prepare the sushi rice.
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Slice the tuna and salmon into about 7 mm (0.3 in.) thick pieces and julienne the squid.
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Serve (1) into rice bowls, top with the perilla leaves, (2) and the salmon roe. Garnish with the daikon radish sprouts and serve with a side of soy sauce and wasabi paste.
Glossary
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