Kicchiri Kitchen; Kaisen Don (海鮮丼)

Kaisen don (or sashimi donburi) means seafood atop rice. This simple dish is made up of your favourite raw seafood layered beautifully across cold, seasoned sushi rice; the open sandwich of the sushi world, if you will. This colourful bowl is quick and easy to make and perfectly refreshing for these sweltering summer days.

Serves 2


IMG_06131 cup of rice (sushi rice is preferred but any white grain)

1 tbsp rice vinegar (komezu 米酢)

1 tsp roasted sesame seeds

Seaweed/nori cut into strips- as much as you like!

Any sashimi you like, I suggest three or four different types, such as salmon, fatty tuna, yellow tail, scallops. (I cheated a bit and bought a ready sliced pack with 3 types of fish)

Soy sauce and wasabi on the side (optional)


  1. Cook the rice in your rice cooker (as shown in last month’s Kicchiri Kitchen)
  2. Once cooked, transfer to a bowl and leave to cool for 10 minutes.
  3. Mix the rice vinegar and sesame seeds into the rice bowl.
  4. Layer the sashimi artistically onto the rice (along with anything that came with your sashimi pack, like shredded daikon and perilla leaves)
  5. Bunch the nori and place on top.

Voila, picture perfect. Now devour.


Join me next month to make the delectable Japanese staple, katsudon (カツ丼).

Cherie Pham

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