37min 4 ppl
Kaisendon
19 minutes
4 people
Easy≤30 min & ≤6 steps
19 min · 4 steps
Easy: ≤30 min and ≤6 steps
450 kcalper person
Protein 30g
Carbs 60g
Fats 8g
About this dish
An assortment of sashimi-grade tuna, salmon, scallop and squid arranged over vinegared sushi rice. A generous, no-cooking-required seafood bowl.
Allergy Info
Gluten, Soya, Fish, Molluscs
Diet Info
Pescatarian
Ingredients
Fish & Seafood
- Fresh tuna loinsashimi-grade200 g
- Salmon Filletsashimi-grade200 g
- Scallopssashimi-grade150 g
- Squidsashimi-grade150 g
Dried Goods
- Ready-made sushi rice600 g
- Nori flakes5 g
Spices & Seasonings
- Wasabi paste10 g
Oils & Condiments
- Soy sauce40 ml
Utensils
- Sharp knife
- Chopping board
Method
1
Using a very sharp knife, slice the sashimi-grade tuna, salmon and squid — previously frozen to eliminate parasites and kept well chilled — into neat, bite-sized pieces.
Approx. 8 minutes
2
Divide the sushi rice between bowls, pressing it into an even layer.
Approx. 3 minutes
3
Arrange the tuna, salmon, scallops and squid over the rice in neat rows or clusters.
Approx. 5 minutes
4
Scatter with nori flakes and serve with small dishes of soy sauce and wasabi for dipping.
Approx. 3 minutes
