Kaisendon
“A vibrant bowl of sushi rice crowned with the freshest catch of the day, from creamy uni to luscious salmon roe.”
Sushi Rice
Tuna
Salmon
Sea UrchinSalmon
ScallopWhere it comes from
Hokkaido is renowned for its rich seafood, and the city of Otaru, with its bustling fish markets, is particularly famous for this dish that showcases the bounty of the sea.
On the Palate
How it's made
5 steps · Show ↓17 min active
How it's made
5 steps · Show ↓- 15 min
Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions until tender, then let it cool to room temperature.
Watch outEnsure rice is not overcooked; it should be firm and sticky, not mushy.
- 22 min
Arrange the cooled sushi rice in a large donburi bowl, spreading it evenly to form a bed for the toppings.
- 35 min
Artfully arrange slices of tuna, salmon, and scallop over the rice, allowing the vibrant colors to contrast against the white rice.
- 43 min
Add a spoonful of sea urchin and a few strips of nori for texture. Place a small dollop of wasabi on the side for those who prefer extra heat.
- 52 min
Serve with soy sauce on the side, allowing diners to drizzle it over their donburi to taste.
