Hokkai at Home: Kaisen Don


Hokkai at Home with Manon Noordenbos (18) from Haarlem "I've been living in Haarlem for a few weeks. So I suddenly had to cook a lot more than I used to at my parents' house. As a "daughter of" my Hokkai drawer is luckily always well-stocked, and I often search the website for a recipe or try to remember how my parents made a certain dish. When I used to visit family all summer in Japan, we often ate a Kaisen Don (which stands for: seafood ricebowl). The nice thing about a Kaisen Don is that you can make it as crazy as you want; a simple variant with for example two or three kinds of sashimi is easy to prepare, if you want to make it a bit more elaborate you can make a more luxurious variant with more kinds of sashimi and vegetables!  

Number of people




Preparation time

30 minutes


  • Maguro Akami
  • Maguro Chu Toro
  • Sake Sashimi
  • Tako
  • Hotate
  • Ikura
  • Aji Sashimi
  • Any other sashimi kind you like
  • 450 gr rice
  • 1 avocado
  • 1 cucumber
  • spring onion
  • ginger
  • soy sauce
  • fresh wasabi


  1. Thaw all the sashimi products you want to use for this recipe in cold water for 30 minutes.
  2. Cook the rice according to the instructions on the packet, or watch Chef Ohtawara's video.
  3. Cut the different sashimi varieties into slices.
  4. From the Aji Sashimi you can make Aji no Tataki, this is also delicious on the Kaisen Don. For this, cut the Aji Sashimi, a little spring onion and a little ginger into small pieces.
  5. Cut up the avocado and cucumber. Try to make an avocado rose as well!
  6. Put the rice in a bowl and place the slices of sashimi and chopped vegetables on top.
  7. Eat the Kaisen Don with soy sauce and fresh wasabi.
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