Entree: Japan – Hokkaido – 海鮮丼 ➤ Kaisen-don (Hokkaido-style seafood rice bowl topped with assorted raw and marinated seafood)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 2 cups (360 g) sushi rice, uncooked
- 2 1/4 cups (540 ml) water for cooking rice
- 3 tbsp (45 ml) rice vinegar
- 2 tbsp (25 g) granulated sugar
- 1 tsp (5 g) fine salt
- 6 oz (170 g) salmon, sashimi-grade, sliced into bite-size pieces
- 6 oz (170 g) tuna, sashimi-grade, sliced into bite-size pieces
- 4 oz (115 g) raw scallops, sliced or halved
- 3 oz (85 g) salmon roe (ikura)
- 2 sheets nori, cut into thin strips
- 1 small cucumber, thinly sliced (about 4 oz / 115 g)
- 2 tbsp (30 ml) soy sauce for serving
- Wasabi paste and pickled ginger for serving
- 2 tbsp (30 ml) toasted sesame oil (optional, for slight dressing)
- 2 tbsp (30 ml) mirin (optional, for dressing)
- 1 tbsp (15 ml) toasted sesame seeds
- 4 shiso leaves or small green shreds for garnish (optional)

Instructions

1. Rinse the sushi rice under cold water until water runs clear. Drain and combine with 2 1/4 cups (540 ml) water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce heat, cover, and simmer 15 minutes; remove from heat and let rest 10 minutes covered.
2. While rice cooks, warm rice vinegar, sugar, and salt in a small saucepan over low heat just until sugar dissolves; do not boil. Let cool.
3. Transfer cooked rice to a large wooden or nonreactive bowl. Gently fold in the seasoned vinegar with a rice paddle or wooden spoon, fanning the rice if possible to cool and give shine. Cover with a damp towel and keep slightly warm.
4. Prepare seafood and toppings: pat sashimi slices and scallops dry with paper towels. If using a light dressing, mix toasted sesame oil and mirin and toss with scallops or cucumber very lightly.
5. Divide seasoned rice among four bowls, making a shallow well in the center of each. Arrange salmon, tuna, scallops, and a spoonful of ikura attractively atop the rice. Add cucumber slices, nori strips, and shiso leaves.
6. Sprinkle each bowl with toasted sesame seeds and serve immediately with soy sauce, wasabi, and pickled ginger at the table.