Kaisendon

Instructions

1. Prepare the rice
   Rinse the sushi rice in cold water until the water runs clear. Drain well and place in a medium saucepan with 1 1/4 cups water. 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. Season the rice
   In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large wooden bowl and gently fold in the vinegar mixture. Fan the rice as you mix to help it cool and create a glossy texture. Cover with a damp cloth until ready to use.
3. Prepare the seafood
   Carefully slice the sashimi-grade fish into thin, bite-sized pieces. Make sure your knife is very sharp for clean cuts. Arrange all seafood on a plate and keep refrigerated until ready to assemble the bowls.
4. Prepare garnishes
   Cut the nori sheet into thin strips. Chop the green onion finely. Arrange wasabi and pickled ginger in small portions for serving.
5. Assemble the bowls
   Divide the seasoned rice between two deep bowls. Arrange the seafood (tuna, salmon, scallops, and shrimp) in an attractive pattern on top of the rice. Sprinkle tobiko around the edges for color and texture.
6. Add finishing touches
   Garnish each bowl with strips of nori and chopped green onion. Place a small mound of wasabi and pickled ginger on the side of each bowl.
7. Serve immediately
   Serve the kaisendon with small dishes of soy sauce for dipping. Instruct diners to mix a small amount of wasabi into their soy sauce according to taste preference.