Kaisen Don (Mixed Seafood Rice Bowl)

Ingredients

Ingredients

• 2 cups sushi rice
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 4 oz sashimi-grade tuna
• 4 oz sashimi-grade salmon
• 2 oz cooked shrimp
• 1/2 medium avocado
• 1/2 medium cucumber
• 2 sheets nori seaweed sheets
• 2 tbsp ikura (salmon roe)
• 1 tbsp tobiko (flying fish roe)
• 1 tsp sesame seeds
• to taste soy sauce
• to taste wasabi
• to taste pickled ginger

Instructions

1. Cook 2 cups of sushi rice according to package instructions: rinse rice until water runs clear, cook in rice cooker or on stovetop with 2 1/2 cups water for 15-20 minutes, then let steam covered for 10 minutes. Season with 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt while warm, folding gently.
2. Prepare the seafood: Slice 4 oz sashimi-grade tuna into thin pieces, 4 oz sashimi-grade salmon into thin pieces, and 2 oz cooked shrimp in half lengthwise. Cube 1/2 avocado and thinly slice 1/2 cucumber into half-moons.
3. Arrange toppings: Shred 2 sheets of nori into strips. Prepare 2 tbsp ikura (salmon roe) and 1 tbsp tobiko (flying fish roe). Optionally, add 2 tbsp diced tamago (sweet egg) or surimi if desired.
4. Divide the seasoned sushi rice into 2 serving bowls, pressing lightly to form a base.
5. Artfully arrange the seafood, avocado, and cucumber over the rice in sections. Spoon ikura and tobiko on top.
6. Garnish with nori strips and a sprinkle of sesame seeds. Serve immediately with soy sauce, wasabi, and pickled ginger on the side.
7. Enjoy fresh; consume seafood the same day for best quality.

Notes

Use only fresh, sushi-grade seafood from a trusted source to avoid foodborne illness. For a dairy-free version, skip any optional creamy elements; customize toppings based on availability for endless variations.