When kakiage is served over steamed rice, it becomes a kakiage donburi, or kakiage don.
Kakiage is a type of tempura made by battering and frying a mixed clump of small ingredients. These may include shrimp, scallops, other seafood, onions, carrots, burdock, or mitsuba. Unlike standard shrimp tempura, the ingredients are chopped or naturally small and are fried together into a disk-like fritter.
For a kakiage donburi, the crisp fritter is placed on top of steamed rice, creating a simple rice-bowl meal. It may be accompanied by a sweet-savory sauce, while kakiage served separately is often eaten with tentsuyu dipping sauce, grated daikon, or seasoned salt.
The other choices describe different Japanese food categories: sunomono is a vinegared dish, yakimono refers broadly to grilled or pan-cooked foods, and nabemono means hot-pot cooking. They are not the rice-bowl form of kakiage.