Kaisendon is a bowl of Japanese rice served with a selection of raw fish and shellfish. It is the perfect dish for any seafood lover as it uses the freshest ingredients on offer. In northern Japan, Hokkaido, some of the finest seafood in the world is available, so kaisendon is the ultimate luxury dish.
The sweet, meaty seafood combines perfectly with the fluffy white rice. The added soy sauce and wasabi adds further umami and spiciness. Always make sure to use the freshest fish available so that it is edible raw.
Kaisendon is one of the most popular Japanese foods, so if you love Japanese cuisine you must try out this recipe.
- 50 g tuna
- 50 g salmon
- 1 prawn
- 1 sea urchin
- 20 g salmon roe
- 1 scallop
Salmon Roe marinade
- 2 tbsp soy sauce
- ½ tsp mirin
- ½ tsp sake
- Soy sauce
- Japanese short grain rice
How to make kaisendon
- Slice the salmon and tuna to around 5 mm thick. Use the freshest salmon and tuna available so that it is edible raw.
- De-shell the prawn but keep the head on for appearance.
- Remove the sea urchin and scallops from the shell if you are using fresh. Slice the scallop in half or into bite-size pieces.
- Mix the salmon roe with the salmon roe marinade.
- Slice the stems of the shiso.
- Fill your bowl with rice and then top with the selection of seafood. Add the sea urchin and salmon roe last as they are the most delicate.
- Top with shiso and serve with a side of soy sauce and wasabi.