Kaisendon Recipe (Marinated Sashimi Rice Bowl with Aromatic Vegetables)
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Servings
2people
Cook Time
35minutes
Servings
2people
Cook Time
35minutes
Ingredients
Rice
Toppings
Marinade
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. Let's make steamed rice first. Place 360 ml (1.52 cups) of rice in a bowl and add a generous amount of water.
    		 Let’s make steamed rice first. Place 360 ml (1.52 cups) of rice in a bowl and add a generous amount of water.
  2. Stir lightly and rinse the rice.
    		 Stir lightly and rinse the rice.
  3. Discard the milky water with a mesh strainer and place the rice in the bowl.
    		 Discard the milky water with a mesh strainer and place the rice in the bowl.
  4. Add clean water again and repeat the same procedure 2 more times.
    		 Add clean water again and repeat the same procedure 2 more times.
  5. Drain the rice well.
    		 Drain the rice well.
  6. Transfer the rinsed rice into an earthen pot.
    		 Transfer the rinsed rice into an earthen pot.
  7. Add 400 ml (1.69 cups) of water to the pot and make sure the rice is submerged.
    		 Add 400 ml (1.69 cups) of water to the pot and make sure the rice is submerged.
  8. Let the rice soak in the water for 30 minutes to 1 hour. If it's in winter, let it sit for 2 to 3 hours.
    		 Let the rice soak in the water for 30 minutes to 1 hour. If it’s in winter, let it sit for 2 to 3 hours.
  9. Let's prepare for the toppings. Cut the cucumber lengthwise in half. Slice it thinly using diagonal cuts.
    		 Let’s prepare for the toppings. Cut the cucumber lengthwise in half. Slice it thinly using diagonal cuts.
  10. Cut the myoga ginger bud lengthwise in quarters.
    		 Cut the myoga ginger bud lengthwise in quarters.
  11. Slice off the bottom core. This makes shredding easier since every layer of the myoga will be separated.
    		 Slice off the bottom core. This makes shredding easier since every layer of the myoga will be separated.
  12. Cut off the stems of the shiso leaves.
    		 Cut off the stems of the shiso leaves.
  13. Roll them up and then and chop into thin strips.
    		 Roll them up and then and chop into thin strips.
  14. Slice the young ginger into thin slices.
    		 Slice the young ginger into thin slices.
  15. Stack the slices and chop them into thin strips.
    		 Stack the slices and chop them into thin strips.
  16. Cut the kaiware radish sprouts in half and remove the root parts.
    		 Cut the kaiware radish sprouts in half and remove the root parts.
  17. Cut the sping onion leaf in 4 pieces.
    		 Cut the sping onion leaf in 4 pieces.
  18. Chop them into fine pieces.
    		 Chop them into fine pieces.
  19. Slice the new onion thinly.
    		 Slice the new onion thinly.
  20. Let's cook the rice with an earthen pot.
    		 Let’s cook the rice with an earthen pot.
  21. Turn on the stove and bring to a boil on high heat. When it begins to boil, reduce the heat to low and avoid boil-over. Cook for 12 minutes and then turn off the burner.
    		 Turn on the stove and bring to a boil on high heat. When it begins to boil, reduce the heat to low and avoid boil-over. Cook for 12 minutes and then turn off the burner.
  22. Let the rice sit for 15 minutes with the lid on.
    		 Let the rice sit for 15 minutes with the lid on.
  23. Let's season the toppings with the wasabi soy sauce. Dissolve the wasabi in the soy sauce.
    		 Let’s season the toppings with the wasabi soy sauce. Dissolve the wasabi in the soy sauce.
  24. Put the wasabi soy sauce on the fresh tuna, scallop and the other toppings.
    		 Put the wasabi soy sauce on the fresh tuna, scallop and the other toppings.
  25. Next, tear a sheet of toasted nori seaweed into small pieces.
    		 Next, tear a sheet of toasted nori seaweed into small pieces.
  26. Now, the rice is ready.
    		 Now, the rice is ready.
  27. Scoop up the rice with a rice paddle several times.
    		 Scoop up the rice with a rice paddle several times.
  28. Serve the rice in a bowl half full.
    		 Serve the rice in a bowl half full.
  29. Add the white sesame seeds, toasted nori seaweed, myoga ginger bud, shiso leaves and ginger root.
    		 Add the white sesame seeds, toasted nori seaweed, myoga ginger bud, shiso leaves and ginger root.
  30. Add the cucumber, onion and long green onion.
    		 Add the cucumber, onion and long green onion.
  31. Serve the rice in the bowl again and cover the toppings.
    		 Serve the rice in the bowl again and cover the toppings.
  32. Add the white sesame seeds, toasted nori seaweed, myoga ginger bud, shiso leaves and ginger root.
    		 Add the white sesame seeds, toasted nori seaweed, myoga ginger bud, shiso leaves and ginger root.
  33. Add the cucumber, onion and long green onion.
    		 Add the cucumber, onion and long green onion.
  34. Finally, add the tuna and scallop.
    		 Finally, add the tuna and scallop.
  35. Garnish with the white sesame seeds, kaiware radish sprouts and wasabi.
    		 Garnish with the white sesame seeds, kaiware radish sprouts and wasabi.
  36. The fresh steamed rice served with the tuna and scallop seasoned with the wasabi soy sauce is very delicious.
    		 The fresh steamed rice served with the tuna and scallop seasoned with the wasabi soy sauce is very delicious.
Recipe Notes

If you don’t have an earthen pot, you can also cook delicious rice with a thick heavy pot so you should definitely try it out.
You make your own kaisendon with your favorite seafood.