Kaisendon

Country of Origin: Japan 🇯🇵

The most popular fresh seafood one-bowl dish, kaisendon consists of thinly sliced, assorted raw seafood (sashimi) laid over freshly steamed rice. The type of sashimi that will be used in a kaisendon dish is not limited, but the seafood selection depends on both location and season. Kaisendon is usually made with maguro (tuna), tai (sea bream), ama ebi (deep-water shrimps), hotate (scallops), uni (sea urchin), kani (crab), and sometimes even marinated ikura (salmon roe).

Apart from sashimi, kaisendon is usually topped with toasted nori seaweed, myoga ginger, shiso or Japanese basil, cucumber, onions, and ginger. Before being placed on a bed of steamy rice, all of the ingredients are drizzled with wasabi-laced soy sauce, and the kaisendon bowl is lastly garnished with some white sesame seeds, white radish sprouts, and wasabi paste. 🇯🇵

History: Kaisendon's origins are not precisely known but are thought to be in the Hokkaido and Tohoku regions of Japan, created by fishermen who enjoyed eating fresh seafood over rice after their catch. This humble, working-class dish evolved to become a popular donburi, or rice bowl, featuring generous portions of various sashimi atop rice, and was influenced by the concept of chirashi sushi.

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