How to make kaisendon

• Slice the salmon and tuna to around 5 mm (1/5 of an inch) 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.