Deluxe Salmon Sashimi Bowl (Kaisendon)
Elevate your home dining with this restaurant-quality seafood bowl featuring marinated salmon, creamy sea urchin, and sweet shrimp over a bed of fluffy rice.
A celebration of Japanese coastal bounty defines the kaisendon. This deluxe version common in high end Tokyo seafood markets focuses on the interplay of textures from the snap of sweet shrimp to the buttery melt of uni and avocado.
Ingredients
- 200 g sushi-grade salmon fillet
- 1 whole ripe avocado
- 1 bowl steamed white rice
- 4-6 pieces fresh sea urchin (uni)
- 5-6 pieces sweet shrimp (amaebi)
- 1 piece onsen egg
- 1 tbsp salmon roe (ikura)
- 1 tbsp sake
- 1 tbsp mirin
- 2 tbsp soy sauce
- to taste shredded roasted seaweed (nori)
Instructions
- 1Prepare the avocado
Peel a ripe avocado and place it on a clean wooden cutting board. Carefully slice the avocado into small uniform cubes. These creamy pieces will provide a rich contrast to the fresh fish in the final bowl.
Tip: To keep the avocado from browning while you finish the other steps you can lightly toss the cubes in a little lime or lemon juice. - 2Cube the salmon
Take a fresh, sushi-grade salmon fillet and cut it into bite-sized cubes. Aim for consistent sizing so the pieces marinate evenly and are easy to eat with rice.
Tip: For the cleanest cuts, use a very sharp knife and wipe the blade with a damp cloth between slices if it becomes sticky. - 3Add the marinade
Transfer the salmon cubes into a decorative bowl. Pour in a mixture of sake, mirin, and soy sauce. This savory-sweet liquid base will infuse the salmon with traditional Japanese flavors.
Tip: Using high-quality soy sauce and real mirin (hon-mirin) will significantly improve the depth of flavor in the marinade. - 4Marinate the fish
Gently toss the salmon cubes with a spoon until every piece is thoroughly coated in the sauce. Let the salmon marinate for 20 minutes to allow the flavors to penetrate the fish.
Tip: Be gentle when stirring to avoid breaking apart the delicate cubes of raw salmon. - 5Assemble the base
Fill a serving bowl with a bed of fluffy white rice. Use a spoon to carefully place the marinated salmon cubes on top, covering about half of the rice surface.
Tip: If you prefer, you can use seasoned sushi rice (mixed with vinegar and sugar) for an extra layer of authentic flavor. - 6Add avocado to the bowl
Place the prepared avocado cubes onto the rice, right next to the salmon. This begins the layering process for your deluxe mixed rice bowl.
Tip: Placing the colors side-by-side creates a beautiful, professional presentation that makes the dish look as good as it tastes. - 7Add the sea urchin
Carefully place several pieces of fresh, creamy sea urchin (uni) onto the rice next to the salmon and avocado cubes. The rich, briny flavor of the uni provides a luxurious contrast to the other ingredients in the bowl.
Tip: Handle the sea urchin gently with a spoon or chopsticks, as it is very delicate and can easily lose its shape. - 8Arrange the sweet shrimp
Place the fresh sweet shrimp (amaebi) neatly in the bowl. These shrimp add a delicate sweetness and a soft texture that complements the rich salmon and creamy avocado perfectly.
Tip: Ensure the shrimp are chilled before serving to maintain their freshness and signature snap. - 9Garnish with seaweed
Take a pinch of shredded dried seaweed (nori) and sprinkle it over an empty section of the bowl. This adds an earthy, umami flavor and a bit of crunch to the dish.
Tip: Keep your seaweed in an airtight container until the very last moment so it stays crispy when served. - 10Add onsen egg and roe
Carefully place a soft-boiled onsen egg into the center of the bowl. Finish the dish by crowning the egg with a generous spoonful of glistening red fish roe for a final burst of salty flavor.
Tip: The combination of the creamy yolk and the popping texture of the roe creates a luxurious sauce for the rice.
