Oiji Bowl Recipe

Rinse and Cook Rice

Rinse the short-grain rice under cold running water until the water runs nearly clear (about 3–4 rinses). Drain well. Combine the rinsed rice, 360 ml water and kombu in a rice cooker or medium saucepan. If using a saucepan, bring to a gentle simmer, cover, reduce heat to low and cook 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes. Remove and discard the kombu.

Season and Incorporate Seaweed

While the rice rests, gently warm mirin, rice vinegar, sugar and salt in a small saucepan or microwave just enough to dissolve the sugar and salt (do not boil). Transfer the cooked rice to a large shallow bowl. Drizzle the vinegar mixture over the rice and use a wooden paddle or spatula to fold the rice—cutting and turning motions to avoid mashing—to cool slightly. Sprinkle in the rehydrated chopped wakame (or nori flakes) and sesame oil; fold gently to distribute evenly. Taste and adjust salt if necessary. Keep rice slightly warm (room temperature to warm) until assembly.

Prepare Prawns

If prawns are raw amaebi, peel and devein them, leaving tails intact if desired. Butterfly each by slicing down the back and opening gently. Pat dry with paper towel. Lightly season both sides with a pinch of fine sea salt and a squeeze of the 1/2 lemon. If you prefer, briefly (10–20 seconds) immerse in very cold water with ice to firm texture, then drain and pat dry.

Prepare Uni and Ikura

Gently inspect sea urchin (uni) and portion into small loose clusters suitable for topping (about 15 g per portion if making 6 pieces). Keep uni chilled and handle minimally to avoid breaking. Spoon salmon roe (ikura) into a small bowl and remove any excess liquid; keep chilled until plating.

Light Seasoning

Just before plating, sprinkle a light pinch of salt over the prawns and uni if desired — remember the ikura and oiji have saltiness, so season sparingly.

Make Oiji

In a small bowl whisk together yuzu juice (or substitute), soy sauce, rice vinegar, neutral oil and sugar until sugar dissolves. Stir in the finely sliced shiso leaves (if using) and toasted sesame seeds. Taste and adjust acidity or salt: the dressing should be bright, slightly savory and balanced — not overpowering.

Assemble the Oiji Bowl

Divide the warm seaweed rice among 2 bowls (about 3/4 cup rice per serving). Arrange 3 butterflied spotted prawns on each bowl, gently nestle uni clusters (about 45 g per bowl) in one area, and spoon 1 1/2 tbsp ikura near the uni. Drizzle 1/2 to 1 tbsp of the oiji dressing over the prawns and around the rice — avoid dousing the uni so it keeps its texture. Add a small squeeze of the remaining lemon over prawns if desired.

Final Garnish

Scatter thinly sliced scallion, microgreens or mitsuba, and a few nori strips over each bowl. Add a small dab of wasabi at the side if guests want heat. Finish with a light sprinkle of toasted sesame seeds from the dressing if desired.

Serve

Serve immediately while rice is warm and seafood is chilled or slightly cool. Provide extra oiji dressing on the side for additional seasoning.