How to Make Kaisendon (Japanese Sashimi Rice Bowl)

Ingredients for Kaisendon
(serves 2)

360cc Rice (1 1/2 u.s. cup)
400ml Water (1 2/3 u.s. cup)

1/2 Cucumber
1 Myoga Ginger
6 Shiso Leaves
Newly Harvested Ginger
White Radish Sprouts
1 Long Green Onion
50g Newly Harvested Onion (1 3/4 oz)

150g Maguro - Tuna (5 1/4 oz)
2 Scallops

Wasabi
1 tbsp Soy Sauce
1 sheet of Toasted Nori
Toasted White Sesame Seeds

About Music
Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/licenses/b...
Category:
Howto & Style
Tags:
cooking Japanese food recipe fish seafood steamed rice bowl myoga shiso maguro tuna scallop donburi wasabi sushi nori