Chef Rika’s Marinated Seafood Donburi [Japanese Cooking] – Dining with the Chef
[Music] let’s review today’s recipes for Kaisendo sprinkle salt over the block of tuna wrap in a paper towel and then with plastic wrap set aside in the fridge for 30 to 60 minutes wipe off the excess moisture and pull the entire length of the blade to slice into the sash then cut the salmon and score the scallops mix the soy sauce sesame oil sugar and egg yolk to make the zucinade [Music] marinate each type of seafood in separate bowls for 2 to three minutes to prepare the sushi rice mix the freshly cooked rice sushi vinegar and rice vinegar with a cut and fold motion arrange the zuk over the rice and garnish with ingredients such as cucumber shiso leaves nori or katti that’s pickled ginger and it’s ready to go a wonderful way to enjoy delicious sashimi impress your friends and family with it tonight
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Kaisendon is a colorful Japanese dish featuring fresh sashimi over rice. Master the art of zuke, as Chef Rika shows us how to marinate lean tuna in her signature soy sauce.
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Rika’s Marinated Seafood Donburi
Ingredients
– 150 g sashimi-grade tuna
– 150 g sashimi-grade salmon
– 2-3 scallops
– 1 tbsp soy sauce
– 1 tbsp sesame oil
– 1/2 tsp sugar
– 1 pasteurized egg yolk
– Cucumber
– Sweet-pickled ginger
– Shredded nori seaweed
– Shiso leaves
– Wasabi
Sushi rice:
– Cooked rice
– Sushi vinegar
– Rice vinegar
Directions
1. Slice the tuna into sashimi-style pieces. Cut the salmon and score the scallops.
2. Combine soy sauce, sesame oil, sugar and egg yolk. Marinate the tuna, salmon and scallops separately for 2 to 3 minutes.
3. Add sushi vinegar and rice vinegar to freshly cooked rice, then gently mix using a cutting motion to complete the sushi rice.
4. Arrange the sushi rice on a plate or bowl and top with the marinated fish. Garnish with chopped cucumber, shredded nori, shiso leaves, sliced pickled ginger, and wasabi.