Fresh Seafood Donburi (Kaisen-don)
A vibrant and luxurious Japanese seafood bowl featuring sweet shrimp, creamy sea urchin, and fresh salmon, perfectly balanced with avocado, okra, and a rich egg yolk.
Kaisen-don, or seafood rice bowl, is a celebration of the oceans freshest bounty, commonly enjoyed in Japan as a satisfying and artful meal. This version elevates the traditional donburi by incorporating a variety of textures, from the silky richness of raw sea urchin and salmon to the unique, subtle crunch of blanched okra. Each element is carefully arranged over seasoned rice, creating a visually stunning dish that tastes as refined as it looks.
Ingredients
- 400 g sushi rice
- 8 raw sweet shrimp
- 100 g fresh sea urchin
- 200 g sashimi-grade salmon
- 1 avocado
- 4 okra pods
- 2 egg yolks
- to taste shredded nori seaweed
- to taste wasabi
- to taste soy sauce
- to taste lemon wedges
Instructions
- 1Prep the sweet shrimp
Using a small knife or spoon, gently pry the frozen raw sweet shrimp out of the wholesale box. Be careful to do this gently so you do not break the delicate shrimp.
Tip: Keep the remaining shrimp in the box, wrapped tightly in plastic wrap to maintain freshness, and return them immediately to the freezer. - 2Thaw the shrimp
Place the pried-out sweet shrimp into a bowl or onto a plate. Pour mineral water over them to thaw the shrimp gently.
Tip: Using mineral water for thawing helps maintain the clean, sweet flavor of the raw shrimp. - 3Clean the sea urchin
Gently rinse the raw sea urchin under running water. Use scissors to carefully trim and clean away any unwanted parts to reveal the fresh uni inside.
Tip: Handle the sea urchin gently to avoid damaging the delicate uni segments inside. - 4Separate the egg yolks
Crack two eggs and carefully separate the yolks from the whites. Place the yolks into small individual dishes to prepare them for the donburi.
Tip: Make sure no egg white remains with the yolk for a cleaner presentation and richer flavor. - 5Prepare the okra
Blanch the okra in boiling water for one minute. Remove, drain, and then chop the blanched okra into small, neat pieces on a cutting board.
Tip: Blanching ensures the okra stays vibrant in color and removes any raw, grassy texture. - 6Prepare the avocado
Slice the avocado in half and remove the pit. Use a spoon to scoop the avocado flesh cleanly out of the skin, then slice it into neat, uniform pieces.
Tip: Choose a ripe avocado that is firm but yields slightly to pressure for the best texture in your donburi. - 7Slice the avocado
Take the avocado halves and slice the flesh into neat, even pieces. These slices will form the creamy base of your donburi toppings.
Tip: Keep your knife slightly angled for more aesthetically pleasing avocado fans. - 8Peel the sweet shrimp
Carefully peel the shells off the thawed raw sweet shrimp. It is essential to keep both the head and the tail attached to ensure a beautiful presentation when served.
Tip: Use a small knife to help lift the shell segments if they are difficult to remove. - 9Slice the salmon
Using a sharp knife, slice the fresh salmon fillets into thin, uniform strips. Consistent sizing ensures that each bite of your donburi is balanced.
Tip: Slice against the grain for the most tender texture. - 10Assemble the donburi
Start building your donburi by layering the prepared ingredients over a bed of rice. Arrange the chopped okra, avocado slices, salmon strips, and peeled sweet shrimp attractively in the bowl.
Tip: Place the heavier items first to provide a stable base for the more delicate garnishes. - 11Add the sea urchin
Gently place portions of the fresh sea urchin onto the assembled rice bowl using a spoon. Be very delicate, as sea urchin is soft and can easily break apart.
Tip: Position the sea urchin near the center for a premium focal point.
