🍣 Kaisendon
Kaisendon is a Japanese rice bowl of seasoned sushi rice topped with an assortment of raw seafood — typically tuna, salmon, squid, sweet shrimp and creamy sea urchin. Each topping brings its own texture, from silky fish to firm squid and the rich, briny sea urchin. It is eaten fresh with a dab of wasabi, and prized in coastal towns and fish markets.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g sushi rice, cooked and seasoned with rice vinegar, sugar and salt
- 100 g sashimi-grade tuna, sliced
- 100 g sashimi-grade salmon, sliced
- 60 g sashimi-grade squid, sliced
- 6 sweet shrimp
- 40 g sea urchin
- Wasabi, pickled ginger, shiso leaves
Method
- Divide the seasoned rice between two bowls while still slightly warm.
- Arrange the tuna, salmon, squid and shrimp over the rice.
- Place the sea urchin in the centre and garnish with shiso.
- Serve immediately with wasabi and pickled ginger.
How to make it lighter
- Most of the energy comes from rice — ask for a smaller rice portion.
- Choose leaner toppings like tuna, squid and shrimp over extra salmon.
- Add a side of salad or pickled vegetables to make the meal larger.
History
Donburi rice bowls are a long-standing part of Japanese everyday food, and seafood versions are especially associated with fishing ports and markets such as those in Hokkaido. Today kaisendon is served across Japan, often as a market breakfast or lunch.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →