This homemade kaisendon (seafood bowl) is elevated with the nutty aroma of Korean sesame oil, which adds depth and a subtle toasted fragrance to the fresh sashimi. I especially love the versions made with Korean sesame seeds, as they give a richer, more complex flavor. For this dish, I used sesame oil picked up from Mangwon Market, which instantly transformed the bowl into something fragrant, savory, and perfectly balanced.
Sashimi Chili Don
Servings: 1
Ingredients
- 1 Sashimi of your choice
- 1/2 tsp Korean Sesame oil
- Chili padi thinly sliced
- Roasted sesame seeds
- Spring onion chopped
- Sushi Rice See notes
Instructions
- Take a small scoop of sushi rice (about 1/2 a fist) and place it in your serving bowl.
- Drizzle approximately 1/4 tsp of Korean sesame oil over the rice.
- Top with sashimi of your choice.
- Drizzle another 1/4 tsp of sesame oil over the sashimi.
- Garnish with roasted sesame seeds, finely chopped spring onion and chili padi
- Feel free to adjust the quantity based on the serving size
Notes
Sushi Rice - Use Koshikari rice from Japan for the best texture. I referred to Outdoor Chef Life for guidance on making perfect sushi rice at home.
