Entree: Japan – Hokuriku – 海鮮丼 ➤ Kaisen-don (Bowl of assorted raw seafood served over seasoned vinegared rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 0 min

Additional 5 min

Total 15 min

Ingredients

- 2 cups (400 g) cooked Japanese short-grain sushi rice, hot
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (3 g) fine salt
- 10 oz (285 g) assorted sashimi-grade seafood (for example tuna, salmon, buri/yellowtail), thinly sliced
- 4 oz (113 g) cooked or raw crab meat or crab leg flesh, flaked (optional, local Hokuriku crab is traditional)
- 2 oz (57 g) salmon roe (ikura) or to taste
- 2 sheets nori, cut into thin strips
- 2 tsp (10 ml) soy sauce per serving, for drizzling
- Wasabi paste, to taste
- Pickled ginger (gari), for serving
- 2 scallions, thinly sliced
- 1 tbsp (15 g) toasted sesame seeds
- Ponzu or light soy-based dressing, optional for marinating slices: 1 tbsp (15 ml) soy sauce + 1 tsp (5 ml) mirin (optional)

Instructions

1. Make seasoned rice: while rice is hot, gently fold in rice vinegar, sugar, and salt until evenly distributed; let rice cool slightly to warm temperature. Divide rice into two bowls, pressing lightly to form a bed.
2. Prepare seafood: if using a light marinade, quickly brush sashimi slices with ponzu or the soy-mirin mixture and arrange attractively over the rice with crab meat and salmon roe. Garnish with nori strips, scallions, toasted sesame seeds, and pickled ginger. Serve each bowl with soy sauce and wasabi on the side for individual seasoning.