Salmon and Salmon Roe Rice Bowl (Kaisendon)
A vibrant Japanese-inspired kaisendon featuring tender Faroese salmon cubes, glossy salmon roe, fresh shiso leaf, and warm sushi rice.
The salmon and salmon roe rice bowl is a celebration of fresh, clean flavors and contrasting textures. By serving the perfectly seasoned sushi rice slightly warm alongside cool, rich salmon and glistening pearls of salmon roe, every bite delivers a delicate balance of savory and sweet notes.
Ingredients
- 400 g sushi rice
- 300 g fresh Faroese salmon fillets
- 100 g salmon roe
- 3-4 shiso leaves
- to taste wasabi
- to taste soy sauce
Instructions
- 1Add Sushi Rice to Bowl
Take freshly prepared sushi rice at a temperature around 40 degrees, which provides the best texture, and add it into a ceramic bowl using gloved hands.
Tip: Ensure the rice temperature is around 40 degrees for the optimal texture before adding toppings. - 2Slice the Salmon
Take fresh Faroese salmon and slice it into small pieces on a wooden cutting board, keeping the pieces small for the rice bowl.
Tip: Keep the salmon pieces small and uniform so they distribute evenly across the rice. - 3Layer the Salmon
Place the freshly sliced cubed salmon on top of the prepared bed of sushi rice inside the ceramic bowl.
Tip: Arrange the salmon evenly to cover the surface of the rice. - 4Add Shiso Leaf
Take a fresh shiso leaf and place it directly onto the layer of salmon inside the bowl.
Tip: Handle the shiso leaf gently to keep it intact before adding other toppings. - 5Add Salmon Roe
Scoop a spoonful of salmon roe and add it generously onto the salmon and shiso leaf.
Tip: Pour the salmon roe carefully over the center to create an appealing centerpiece for the dish. - 6Add Wasabi
Squeeze a portion of wasabi on top of the bowl next to the salmon and roe to add a sharp, spicy contrast.
Tip: Add the wasabi and soy sauce right before serving to keep the flavors fresh and vibrant. - 7Pour soy sauce over the dish
Take a small ceramic pitcher filled with soy sauce and pour it directly over the layered salmon, shiso leaves, and salmon roe. This adds the final savory seasoning that ties all the fresh ingredients together.
Tip: Pour evenly over the toppings so that the soy sauce lightly coats both the salmon and the rice below.
