How to Make Kaisendon (Marinated Sashimi Rice Bowl with Aromatic Vegetables Recipe)

sushi rice

🥗Healthier: quinoa

💰Cheaper: short-grain rice

Quinoa is a healthier grain option, while short-grain rice is more affordable.

assorted sashimi

🥗Healthier: grilled fish

💰Cheaper: canned tuna

Grilled fish provides a healthier cooking method, and canned tuna is a budget-friendly alternative.

Add one and a half (1-1/2) cups of rice to a bowl and wash it by stirring lightly and discarding the milky water.

Repeat the washing procedure two more times and drain the rice well.

Transfer the washed rice into an earthen pot and add one and two thirds (1-2/3) cups of water, ensuring the rice is submerged.

Let the rice soak in the water for thirty (30) minutes to one (1) hour.

Cut the cucumber lengthwise in half, then slice it thinly and diagonally.

Cut the myoga ginger lengthwise in quarters and slice off the bottom core for easy shredding.

Cut off the stems of the shiso leaves, roll them up, and chop into thin strips.

Slice the ginger into thin slices, stack them, and chop into thin strips.

Cut the white radish sprouts in half and remove the root parts.

Cut the long green onion in quarters and chop them into fine pieces.

Slice the onion thinly.

Cook the rice in the earthen pot by bringing it to a boil over high heat, then reducing the heat to low and cooking for twelve (12) minutes.

Turn off the stove and let the rice steam for fifteen (15) minutes.

Season the toppings by adding wasabi to soy sauce and dissolving it.

Put the wasabi soy sauce on the tuna, scallop, and other toppings.

Tear a sheet of toasted nori into small pieces.

Scoop the rice with a rice paddle into a bowl, filling it half full.

Add white sesame seeds, toasted nori, myoga, shiso leaves, ginger, cucumber, onion, and long green onion on top of the rice.

Serve the rice again and cover the toppings with more white sesame seeds, toasted nori, myoga, shiso leaves, ginger, cucumber, onion, and long green onion.

Finally, add the tuna and scallop on top and garnish with white sesame seeds and white radish sprouts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens