Uni Appetizer Recipe

Prepare rice

If not already cooked, prepare short-grain sushi rice according to package instructions. While warm, season lightly with a pinch of fine sea salt (from seasoning section) and set aside covered so it stays slightly warm but not steaming.

Prepare shiso and nori

Wash and pat dry shiso leaves. Cut the nori sheet into 6 small squares about 2 x 2 inches (5 x 5 cm) using kitchen scissors or a sharp knife. Toast cut nori squares briefly over an open flame or in a dry pan for 5–10 seconds until slightly crisp and fragrant; set aside.

Portion warm rice into six small mounds (about 2 tablespoons each). Place one rice mound onto each toasted nori square. Gently press to slightly flatten but keep a light airy texture.

Place one shiso leaf on top of each rice mound. If using microgreens, place a small pinch on top of the shiso as a bed for the uni.

Carefully lay one piece of fresh uni on top of each shiso leaf, handling uni gently with a spoon or very clean fingers so it keeps its shape.

Make the dressing

In a small bowl, combine soy sauce, mirin, yuzu juice, sesame oil and wasabi paste. Whisk until the wasabi is fully incorporated and the mixture is smooth. Taste and adjust: if it’s too salty, add an extra 1/4 tsp mirin or a tiny drop of water; if too sharp, add a touch more mirin.

Using a small spoon, drizzle about 1/4 teaspoon of the dressing over each uni mound. The goal is to enhance the uni’s flavor without overpowering it—use sparingly.

Sprinkle a very small pinch (a light dusting) of fine sea salt over the rice beneath the uni before placing uni if you prefer the rice slightly seasoned. (This uses the 0.25 tsp salt listed — distribute across servings.)

Scatter a light pinch (about 1/4 teaspoon) of toasted sesame seeds on each uni piece.

Sprinkle a small amount (about 1/3 teaspoon) of tempura crisps or toasted panko onto each uni mound to add contrast in texture. Be gentle so the uni remains intact.

If you prefer a nori cup, instead of placing rice on top of a nori square, form the nori into small cups and place rice, shiso and uni inside. Use the same crunchy garnishes and dressing sparingly.

If using finishing oil, brush or lightly drizzle approximately 1/8 teaspoon of extra-virgin olive oil or grapeseed oil over each uni just before serving to add sheen and flavor. Grapeseed will be more neutral; olive oil gives a fruitier note—use according to preference.

Serve immediately at slightly cool-to-room temperature. Provide additional soy or the remaining dressing on the side for guests to add as desired.