Japanese · Dinner
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.
$$$
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
520Calories
42gProtein
16gFat
52gCarbs
8gSugar
4gFiber
680mgSodium
110mgChol
Goes well with
Blanc de Blancs ChampagneBlanc de Blancs Champagne — A crisp, dry...
local
Junmai Ginjo sake, chilledJunmai Ginjo sake, chilled — A balanced...
international
Instructions
1
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.
2
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.
3
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.
4
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 150g (5.3 oz) cooked crab meat
- 100g (3.5 oz) sashimi-grade salmon
- 100g (3.5 oz) sashimi-grade tuna
- 100g (3.5 oz) cooked shrimp
- 40g (1.4 oz) ikura
- 400g (14 oz) sushi rice
- 45ml (1/4 cup) rice vinegar
- 1.5 tsp sugar
- 0.5 tsp salt
- 1 medium avocado
- 1 medium cucumber
- 40g (1.4 oz) pickled ginger
- 1 sheet toasted nori
- 1 tbsp toasted sesame seeds
- 2 scallions
- 45ml (1/4 cup) gluten-free tamari
- 1 tsp wasabi paste
- 1 medium sudachi