海鮮丼
Kaisen-don (Seafood Rice Bowl)

Features of Hokkaido Seafood Donburi

Fresh Seafood

Hokkaido benefits from rich fishing grounds where cold and warm currents meet, offering a wide variety of seafood such as salmon roe, sea urchin, crab, scallops, salmon, and sweet shrimp.

Luxury

It often features an assortment of multiple seafood items at once, creating a colorful and visually appealing bowl commonly found at markets and tourist spots.

Donburi Culture

Compared to sushi, it is a more casual way to enjoy a variety of toppings. Fresh seafood is generously served over vinegared rice or plain white rice.

Regional Characteristics

Otaru is famous for salmon roe, Hakodate for squid, Kushiro for saury and crab, while Rishiri and Rebun specialize in sea urchin. Each area highlights its local specialty.

Basic Recipe (Example: Hokkaido Market Style Seafood Donburi)

Ingredients (for 2 servings):

• Rice (vinegared or plain) … 400g
• Salmon (sashimi grade) … 100g
• Tuna (red meat) … 100g
• Scallops … 2 pieces
• Salmon roe … 50g
• Sweet shrimp … 4 pieces
• Sea urchin … 50g
• Shiso leaves, shredded nori, wasabi … as needed
• Soy sauce … as needed

Instructions:

1. Place rice in bowls and sprinkle with shredded nori and shiso leaves.
2. Cut sashimi into bite-sized pieces and arrange them beautifully on the rice.
3. Add salmon roe and sea urchin in the center as toppings.
4. Serve with soy sauce and wasabi.

(Seasonally, crab, squid, whelk, or other seafood may also be added.)

Nutritional Value (per serving, approx. 600g)

• Calories: 650–750 kcal
• Protein: 35–45 g (excellent amino acid balance from seafood)
• Fat: 15–20 g (rich in high-quality fats from salmon and sea urchin)
• Carbohydrates: 80–90 g (from rice)
• Vitamins: Rich in B vitamins, vitamin D, and vitamin E
• Minerals: Zinc, iron, magnesium, iodine
• Omega-3 fatty acids (EPA/DHA): Help improve blood circulation and prevent arteriosclerosis

👉 Overall, it is high in protein, low in saturated fat, and rich in minerals, making it very healthy. However, salmon roe and sea urchin contain relatively high levels of purines, salt, and cholesterol, so excessive intake should be avoided.

Historical Background

Origin

It dates back to the Edo period, when fishermen ate freshly caught seafood placed on rice as a simple meal. In Hokkaido, this practice developed into a local tradition.

Tourism Cuisine

From the post-war era to the 1950s, seafood bowls began being served in market eateries for tourists, becoming established as a specialty of Hokkaido.

Regional Styles

Otaru and Hakodate are known for salmon roe and sea urchin bowls, Kushiro and Nemuro for crab and saury, and Wakkanai and Rishiri for premium sea urchin varieties.

Modern Times

Today, seafood donburi ranges from luxurious bowls for tourists to affordable everyday meals for locals, firmly establishing itself as one of Hokkaido’s representative food cultures.