Hokkaido Seafood Rice Bowl — Crab Kaisendon
A Hokkaido luxury rice bowl, fresh crab, salmon, tuna, and prawn arranged over seasoned sushi rice with ikura, wasabi, and a clean soy dipping broth.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice sashimi-grade salmon and tuna into thin pieces. Peel and halve cooked tiger prawns. Slice avocado and cut cucumber into thin batons. Finely slice spring onion. Cut toasted nori into strips. Have pickled ginger, sesame seeds, wasabi, and sudachi halves ready.
Finish
Season hot cooked sushi rice with rice vinegar, sugar, and salt, folding gently with a cutting motion. Fan rice to cool to just above room temperature, about 5 to 8 minutes.
Build
Divide seasoned sushi rice between two deep bowls, pressing lightly to form an even base. Arrange crab, salmon, tuna, and prawns in neat sections over rice without mixing.
Plate
Spoon ikura into the centre. Tuck avocado and cucumber between seafood sections. Scatter pickled ginger, nori strips, sesame seeds, and spring onion over each bowl. Serve immediately with small bowls of tamari, wasabi, and sudachi halves on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.