Name: How to Make Kaisendon (Japanese Seafood Rice Bowl)
Prep time: 10 min
Total time: 10 min
Yield: 1
Cuisine: Japanese
Ingredients: 250g steamed rice (preferably firmer than usual); 1.5 Tbsp sushi vinegar (optional, for vinegared rice); Sashimi assortment: tuna, medium-fatty tuna, squid, salmon, yellowtail, shrimp; 1 shiso leaf (garnish); 1/2 sudachi citrus; Soy sauce (as needed); Wasabi (to your preference)

Under 10 Minutes Easy Rice Bowl Seafood Sashimi Quick Meal

Kaisendon (海鮮丼) is a simple yet elegant Japanese dish where fresh seafood is artfully arranged on a bed of rice in a donburi bowl. The name "kaisendon" translates directly to its components: 海 (Kai = sea), 鮮 (Sen = fresh), 丼 (Don = donburi bowl), which perfectly describes the dish itself.

The highlight of kaisendon is the variety of fresh seafood packed into one bowl, making it visually appealing and delicious. While plain steamed rice is traditionally used, some variations include sumeshi (vinegared rice), allowing for flexibility depending on personal preference.

The flavor of kaisendon often comes from a soy sauce or soy-based dressing, drawing on its roots in nigiri sushi, which is traditionally paired with soy sauce.

Kaisendon is not only a feast for the eyes but also a highly nutritious dish. It is rich in protein and provides a range of vitamins and minerals, depending on the seafood used. Fish such as tuna, salmon, yellowtail, and Pacific saury are excellent sources of omega-3 fatty acids, known to support heart health, reduce inflammation, and offer other health benefits.

Kaisendon varies across Japan, with each region incorporating its local seafood to create unique flavors and textures. Despite these regional differences, the common threads remain: the freshness of the seafood and the visually stunning presentation.

Kaisendon embodies Japanese food culture, connecting diners to the blessings of the sea and the changing seasons. Its vibrant presentation reflects the Japanese sense of beauty, combining various colors from the seafood and garnishes in an elegant and harmonious way. It also offers a sense of regional identity by celebrating local ingredients.

The basic components of Kaisendon include:

Steamed rice or vinegared rice (sumeshi)
Fresh seafood (sashimi)
Wasabi and soy sauce

Optional garnishes can include sliced cucumber, pickled ginger, dried nori seaweed, or avocado. While traditionally enjoyed with soy sauce and wasabi, you can customize it with your own dressing to suit your taste.

Kaisendon is easy to prepare and highly versatile. Check out my recipe to learn the basics and start creating your own version of this nutritious and delicious dish!

Overview

Prep time: 10 mins

Total time: 10 mins

Total servings: 1

Difficulty: Easy

Ingredients

250g steamed rice (preferably firmer than usual)
1.5 Tbsp sushi vinegar (optional, for vinegared rice)
Sashimi assortment: tuna, medium-fatty tuna, squid, salmon, yellowtail, shrimp
1 shiso leaf (garnish)
1/2 sudachi citrus
Soy sauce (as needed)
Wasabi (to your preference)

Expert's Tip

How to Make Kaisendon (Japanese Seafood Rice Bowl)

While the fresh seafood is the star of kaisendon, the soy sauce plays a supporting role, subtly enhancing the dish’s flavors. This 3-year aged soy sauce offers a richer, deeper taste and a natural, viscous texture, perfectly complementing the seafood without overpowering it.

Instructions

1) Gather the Ingredients

Start by gathering all the ingredients. If you’re using regular steamed rice, allow it to cool to room temperature. For those who prefer sumeshi (vinegared rice), keep the rice hot until the next step.

2) Prepare the Vinegared Rice

If you’d like to use sumeshi, follow this recipe to prepare sushi rice. This will add a tangy flavor to complement the seafood.

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3) Cut the Ingredients

Slice the garnishes for your kaisendon. For this recipe, cut the cucumber into two diagonal slices and halve the sudachi citrus, using one piece for a fresh, zesty touch.

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4) Combine the Ingredients in a Donburi Bowl

Take a donburi or a regular bowl and layer the rice at the bottom. Arrange the seafood and garnishes on top in a visually appealing way, balancing the colors of each ingredient.

5) Enjoy Your Kaisendon

Serve with a small dish of soy sauce. Dip each piece of sashimi in the soy sauce, add wasabi if desired, and combine it with the rice.

Avoid pouring soy sauce directly over the bowl to prevent the rice from becoming overly salty. Keep the ingredients separated to maintain the dish’s visual appeal and enjoy!

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

View articles by Megumi Moriya