Dish

Kaisendon

Kaisendon is made by placing a bed of sushi rice in a bowl and then topping it with various types of sashimi, such as tuna, salmon, and octopus. The dish is often garnished with shredded nori (dried seaweed) and served with soy sauce and wasabi on the side.

Asian cuisine› East Asian cuisine› Japanese cuisine

Rice Dish

Origins and history

Kaisendon originated in Japan and has been a popular dish for many years. It is often served in sushi restaurants and seafood markets.

Dietary considerations

Gluten-free

Variations

There are many variations of kaisendon, including chirashi don (a similar dish that is served in a box instead of a bowl) and tekka don (a dish that is topped with only tuna sashimi).

Presentation and garnishing

Kaisendon is often served in a bowl that is decorated with traditional Japanese patterns or designs. The sashimi should be arranged neatly on top of the rice for added presentation. The dish can be garnished with shredded nori or sliced green onions for added flavor and texture.

Tips & Tricks

To make kaisendon, it is important to use fresh and high-quality sashimi. The sushi rice should be cooked and seasoned with vinegar and sugar for added flavor. When arranging the sashimi on top of the rice, make sure to arrange it neatly and evenly.