Which seafood gets gently cooked when Tsujihan pours the broth?

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Yellowtail Sashimi Gently Cooks in the Red Bream Broth

When approximately two-thirds of a kaisendon has been consumed at Tsujihan, a scoop of piping hot, creamy red bream broth is poured over the remaining rice and seafood. This transforms the dish into an ochazuke, a preparation where rice grains are combined with the hot broth and other ingredients. Crucially, yellowtail cut into sashimi is also added at this stage, and it will gently cook within the hot broth.

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Which seafood gets gently cooked when Tsujihan pours the broth?

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