Kaisen Don, or Japanese seafood rice bowl, is a fresh and delicious dish featuring sushi-grade sashimi over seasoned rice, topped with crispy nori and aromatic shiso leaves. This easy-to-make recipe brings the authentic taste of Japan to your home, with simple step-by-step instructions and ingredient substitutions.
Kaisen Don
Difficulty: ★★☆☆☆1
servings10
minutes15
minutesIngredients
- For the Sushi Rice:
3/4 cup (180ml) uncooked Japanese short-grain rice (yields about 1 bowl of rice)
1 1/2 tbsp rice vinegar (Substitute: Apple cider vinegar with a pinch of salt)
2 tsp sugar
1/2 tsp salt
- For the Toppings:
1 portion (about 6–8 oz) assorted sashimi-grade fish (e.g., tuna, salmon, yellowtail, scallops, shrimp, or octopus)
1 sheet nori (seaweed), toasted and cut into strips (Substitute: Pre-cut seasoned seaweed strips)
Shiso leaves or perilla leaves (Optional, for freshness and aroma)
Shiso flowers and daikon radish garnish (optional)
- For Serving:
Soy sauce, to taste
Wasabi, to taste
Directions
- Prepare the Sushi Rice
Rinse the Japanese rice under cold water until the water runs clear.
Cook the rice using a rice cooker or stovetop according to package instructions.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
While the rice is still warm, transfer it to a large bowl and gently fold in the vinegar mixture using a cutting motion to avoid crushing the grains.
Fan the rice to cool it to room temperature. - Prepare the Nori (Seaweed)
If using a full nori sheet, toast it lightly over an open flame for a few seconds on each side until crisp.
Cut it into thin shredded strips using kitchen scissors. (Skip this step if using pre-cut nori.) - Assemble the Kaisen Don
Scoop the prepared sushi rice into a serving bowl.
Sprinkle shredded nori evenly over the rice.
Arrange the sashimi slices attractively on top of the rice. (Keep the fish in the refrigerator until just before serving for maximum freshness.)
Garnish with shiso leaves, shiso flowers, or daikon radish, if using. - Serve & Enjoy!
Serve the kaisen don immediately with soy sauce and wasabi on the side.
Enjoy by dipping the sashimi into soy sauce before eating, or drizzle a small amount over the entire bowl.
Notes
- ✔ For the best sushi rice texture: Let the rice cool slightly before adding the vinegar mixture, and mix gently to avoid crushing the grains.
✔ For restaurant-quality sashimi: Use only sushi-grade fish, and slice it with a sharp knife at an angle to create clean, delicate pieces.
✔ For extra umami: Try adding ikura (salmon roe), tobiko (flying fish roe), or uni (sea urchin) on top.
✔ For a citrusy twist: Add a few drops of yuzu juice to the soy sauce for a refreshing flavor.
✔ Storage: Kaisen Don is best enjoyed immediately as the raw fish should not sit on warm rice for too long.