Kaisendon (japanese Sashimi Rice Bowl)
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Instructions
Cook the Japanese rice in a rice cooker or a deep pan.
Cut the nori into thin strips with food scissors
Using a clean chopping board & cutting knife (best to rinse with hot water just before cutting and dry with kitchen paper), cut the fish into slices of about 0.7cm thickness and slice the scallops into 2-3 pieces.
Half filled two big bowls with the cooked rice and lay and arrange the pieces of fish and scallop on top of the rice.
Sprinkle some nori on one side of the rice bowls and then the sesame seeds as garnish if desire.
Add a bit of wasabi to both rice bowls and serve immediately with some soy sauce on a small dish.
Serve with green tea and enjoy with some cold/ hot sake if you like.
