One of the most popular fresh seafood one-bowl donburi dishes, kaisendon consists of thinly sliced, assorted raw seafood called sashimi laid over freshly steamed rice. What kind of sashimi will be used in a kaisendon dish is not fixed, but the seafood selection depends on both location and season, and most often includes maguro (tuna), tai (sea bream), ama ebi (deep-water shrimps), hotate (scallops), uni (sea urchin), kani (crab), and sometimes even marinated ikura (salmon roe).

Apart from sashimi, kaisendon is typically topped with toasted nori seaweed, myoga ginger, shiso or Japanese basil, cucumber, onions, and either fresh or pickled ginger. Before being placed on a bed of steamy rice, all of the ingredients are drizzled with wasabi-laced soy sauce, and the kaisendon bowl is lastly garnished with some white sesame seeds, white radish sprouts, and wasabi paste. 

Unadon is a Japanese dish consisting of grilled unagi (eel) fillets placed on top of steamed rice. The eel is grilled kabayaki-style, where the fish is split, gutted, butterflied, cut into squares, skewered, then diped in tare sauce before being grilled.

The tare sauce consists of soy sauce, mirin, sugar, and sake. It provides the necessary caramelization to the fish during the grilling process. Before serving, unadon is typically garnished with sanshō berries on top. In Kantō, the eel is traditionally steamed before grilling, resulting in a more tender texture of the fish, while in Kansai, the eel is simply grilled without prior steaming. 

Tekkadon is a simple Japanese dish that consists of steamed, vinegar-flavored rice that is topped with pieces of sashimi-style, raw tuna. The dish is often garnished with strips of nori seaweed and sliced scallions and is usually served with a soy sauce on the side.

The term is sometimes used interchangeably with maguro zuke don—a similar dish that incorporates marinated pieces of tuna and which is usually served without a dipping sauce on the side. Tekkadon belongs to the group of donburi dishes, and it can be enjoyed as a light main course.

Characterized by an incredibly mild and refreshing flavor, negitorodon is a simple Japanese dish which consists of pieces of raw fatty tuna served over rice. Traditionally, tuna used in negitorodon is scraped around the bones or finely sliced, mixed with green onions, seasoned with soy sauce, then placed on a heap of plain steamed rice.

It is easily adjusted with various ingredients and seasonings, and usually comes served with seaweed strips, wasabi, and a raw egg yolk.

Katsudon is a type of donburi, meaning it's a rice dish served in a bowl topped with simmered ingredients. In this case, the topping is another Japanese favorite — tonkatsu — a deep-fried and crumbed pork cutlet, but here it is simmered together with vegetables in a seasoned sauce bound with eggs.

The earliest reference to the dish dates back to 1921 and since then numerous varieties have been developed by adding or replacing the ingredients from the original recipe. The best-known versions include katsudon made with Worcestershire sauce, miso, and soy sauce, but there are also ones that replace pork with beef or chicken.

Gyūdon is one of the most popular and inexpensive fast food dishes in Japan. Its name can be literally translated to beef bowl. The dish consists of beef and onions served over a bowl of rice. Beef and onions are cooked in a combination of mirin, sugar, sake, and soy sauce, imparting a salty-sweet flavor to the dish.

In the restaurants, known as gyūdon-ya, there is often pickled red ginger and red chili at the table, so anyone can season their dish according to personal preferences. The restaurants are often frequented by numerous hungry students who eat on a budget, and some of those restaurants are open 24 hours a day. 

A delicious combination of tempura and donburi - hence the name tendon - this classic Japanese one-bowl meal consists of battered and deep-fried seafood or vegetables laid over freshly steamed rice. The most popular ingredients for tendon include ebi or shrimps, which can be found in virtually all tempura dishes, and Japanese eggplant called nasu, but also other vegetables such as daikon radish and kabocha squash.

Tendon is usually drizzled with the umami-imparting tentsuyu, a savory tempura sauce made with dashi soup stock and a mixture of soy sauce, mirin, and sugar called kaeshi. Alternatively, to make your tendon bowl look even more appetizing, the tempura pieces can be separately dipped in any dashi or soy-based sauce before being neatly arranged on top of a steamy bed of rice. 

Butadon is a Japanese dish consisting of a bowl of rice that is topped with sliced fatty pork cooked in a slightly sweet soy sauce. Other common toppings include green peas and onions. The name butadon is derived from two words – buta, meaning pork, and don, meaning bowl, so the dish can be translated as pork bowl.

It originated in Obihiro, and most sources credit Mr. Abe from the Pancho restaurant with its invention, who supposedly created it in 1933 because he wanted the Japanese people to consume more pork.

Ikuradon is a simple Japanese dish which consists of plain rice topped with ikura - the plump salmon roe. Incredibly popular in Japan, ikura is incorporated in many traditional dishes, and before consumption, it is usually marinated in a flavorful broth based on soy sauce, mirin, and sake.

Traditionally served in bowls, the delicate roe is placed on top of the rice and can be eaten plain or complemented with various condiments such as raw egg yolks or strips of dry seaweed.