Kaisendon (Seafood Rice Bowl)
繁體中文

Ingredients

Warm cooked rice 2 cup Furikake (rice seasoning) 1 Tbs Tobiko (fly fish roe) 1 Tbs Raw fish for Nigiri (Tuna/Salmon/Yellowtail) 2 slice for each kind Raw squid (sashimi grade) 2 slice Sliced grilled eel for nigiri 2 slice Sliced egg for nigiri 2 slice Persian cucumber (sliced diagonally) 3 slice Shiso leaf 1 leaf Wasabi as desired Bonito dipping sauce as desired

Instructions

1.	Prepare the Bonito Dipping Sauce.
2.	Place the rice in a bowl, sprinke with furikake and tobiko caviar. Arrange the raw fish, squid, grilled eel, egg, cucumber and shiso leaf around the bowl; add little wasabi and pour some bonito dipping sauce over the toppings.

海鮮丼
ENGLISH

材料

熱飯 2 杯 海苔香鬆 1 大匙 飛魚卵 1 大匙 握壽司生魚片 (鮪魚/鮭魚/鰤魚) 各 2 片 生花枝 (生魚片等級) 2 片 握壽司鰻魚片 2 片 握壽司蛋片 2 片 小黃瓜(切斜片) 3 片 紫蘇葉 1 葉 山葵醬 隨意 柴魚沾醬 隨意

做法

1.	準備柴魚沾醬。
2.	白飯裝在一個大碗裡，撒上海苔香鬆和飛魚卵。將生魚片，烤鰻魚，蛋片，小黃瓜和紫蘇葉擺在飯上，加入些許山葵醬，再淋上適量柴魚沾醬即可。

最後更新 (Last Update): 12/18/2020
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