🍣 Kaisendon (seafood rice bowl)
Kaisendon is a Japanese rice bowl of vinegared sushi rice topped with an assortment of raw seafood such as tuna, salmon, prawns, squid and scallops. The fish is sliced like sashimi and laid over the warm rice. It is eaten with a little soy sauce and wasabi, and tastes fresh, briny and clean, with soft rice under firm, cool slices of fish.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g sushi rice
- 3 tbsp rice vinegar, 1 tbsp sugar, 1 tsp salt
- 300 g mixed sashimi-grade seafood (tuna, salmon, prawns, squid, scallops)
- 1 small cucumber, sliced
- 2 tsp wasabi
- 2 tbsp soy sauce
Method
- Rinse the rice until the water runs clear and cook it with 330 ml of water.
- Dissolve the sugar and salt in the vinegar and fold it into the hot rice; let it cool to body temperature.
- Slice the fish and seafood into bite-sized pieces.
- Divide the rice between two bowls and arrange the seafood and cucumber on top.
- Serve with wasabi and a small dish of soy sauce.
How to make it lighter
- Rice is the main calorie source: ask for a smaller rice portion or extra seafood instead.
- Choose lean fish such as tuna, squid and prawns over fatty salmon belly.
- Dip the fish, not the rice, in soy sauce to keep salt down.
History
Kaisendon is a popular dish in Japanese coastal towns and fish markets, where it showcases the morning catch. Today it is served all over Japan and in Japanese restaurants abroad.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →