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Kaisendon made with sashimi grade salmon, tuna, scallops, red snapper, sweet shrimps and ikura.

Kaisen Donburi (Seafood Rice Bowl)

  • Author: Yuto Omura
  • Total Time: 30 minutes
  • Yield: 2 portions 1x


How to make refreshing kaisendon (海鮮丼)with fresh seafood served over rice with a delicious homemade sweet and savoury sauce.




  • 2 tbsp soy sauce
  • 1 tbsp light brown sugar
  • 1/2 tbsp sake
  • 1/2 tbsp mirin
  • 50ml dashi
  • 1 tsp sesame oil
  • 1 tsp ground sesame seeds (optional)


  • 2 portions of white rice
  • 200g seafood of your choice
  • 2 shiso leaves (or nori / chopped spring onion)
  • 1 tsp wasabi paste


  1. Add the soy sauce, light brown sugar, sake, mirin and dashi to a small pan and bring it to boil.
  2. Once boiling, turn the heat down and simmer for 5 minutes until slightly thickened.
  3. Remove the pan from the heat and allow to cool completely. 
  4. Transfer to a small dipping bowl and add sesame oil and sesame seeds. Mix well.
  5. Divide rice into two bowls and top with fresh seafood of your choice. 
  6. Garnish with shiso leaves, nori or chopped spring onion.
  7. Apply wasabi to the fish and dip each piece in the sauce before eating.
  8. Enjoy with rice!
  • Prep Time: 10 mins
  • Cooling Time: 10 mins
  • Cook Time: 10 mins
  • Category: Seafood
  • Method: Layer
  • Cuisine: Japanese

Keywords: kaisendon, kaisen donburi, seafood donburi, kaisen, seafood rice bowl, kaisen rice bowl, sashimi bowl, sashimi rice bowl, fish rice bowl, kaisen sauce, kaisendon recipe, kaisendon sauce, how to make kaisendon

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