Kaisen Don

Instructions

1. Prepare the rice
   Place the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. Alternatively, cook the rice in a heavy-bottomed pot: bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. Make sushi vinegar
   In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until the sugar dissolves, stirring occasionally. Remove from heat and let cool to room temperature.
3. Season the rice
   Transfer the cooked rice to a large wooden bowl (if available) or a large mixing bowl. Gradually add the sushi vinegar while using a rice paddle to gently fold it in using a cutting motion. Be careful not to mash the rice. Fan the rice as you mix to help it cool and achieve a glossy finish.
4. Prepare the seafood
   Ensure all seafood is thoroughly cleaned and cut into bite-sized pieces. If using frozen seafood, make sure it is completely thawed and pat dry with paper towels to remove excess moisture. Keep refrigerated until ready to serve.
5. Assemble the bowls
   Divide the seasoned rice among 4 serving bowls. Arrange the various seafood pieces on top of the rice in an attractive pattern, keeping different types of seafood separate for visual appeal.
6. Add the garnishes
   Place a small dollop of wasabi on the side of each bowl. Sprinkle the pickled ginger around the seafood. Scatter sesame seeds over the top and arrange the nori strips decoratively.
7. Serve immediately
   Serve the Kaisen Don immediately with small dishes of soy sauce on the side for dipping. Instruct diners to mix a small amount of wasabi into their soy sauce according to their taste preference.