A Kaisendon is a bowl of rice topped with sashimi. Sashimi is a Japanese dish that is eaten by cutting seafood into small pieces and often seasoning them with soy sauce. Kaisendon, or Kai-sen-don, is a dish that was born and spread nationwide from northern Japan such as Hokkaido and Tohoku region. There is also a theory that it is derived from Edomae chirashi-sushi. Chirashi-sushi or chirashizushi of Edomae is a dish of vinegar rice topped with nigiri sushi toppings, whereas Kaisendons are generally based on warm white rice without vinegar. Commonly used toppings for Kaisendon are seafood such as tuna, scallops, salmon, squid, shrimp, octopus, crab, salmon roe, and…