Uni/sea Urchin Recipe

Prepare rice

If using pre-cooked cold short-grain rice, place 3/4 cup in a small bowl. Gently fold in rice vinegar (1 tbs), sugar (1/2 tsp) and fine sea salt (1/4 tsp) until evenly distributed. Taste and adjust lightly; keep rice slightly warm-to-cool, not hot.

Prepare serving vessels

If serving as nigiri-style bites, tear nori into 3 rectangles or lay out three shiso leaves. If serving on a shared plate, arrange a thin bed of cucumber slices in three small nests.

Form rice base

With slightly moistened hands (dip in water with a little rice vinegar to prevent sticking), divide the seasoned rice into 3 equal portions. Lightly press each portion into an oblong or round mound about 1.5–2 tablespoons each (total ~3 portions). Place each mound on the nori/shiso or cucumber bed.

Dress the uni

Place two pieces of fresh uni atop each rice mound (total 6 pieces). Drizzle each uni lightly with 1/6 tsp yuzu juice (or lemon) and a very small drop of olive or sesame oil to enhance aroma. If using a communal plate without rice, arrange uni on cucumber slices and dress the same way.

Accompaniments

Place a small smear (about 1/6 tsp) of wasabi at the side of each piece for diners to combine as they prefer. Provide light soy sauce in a small dish for dipping (about 1 tsp per person).

Sprinkle a pinch (about 1/8–1/4 tsp total) of toasted sesame seeds over the uni if using. Top each piece with a delicate micro shiso or microgreen sprig. For extra contrast, shave a tiny pinch of flaky sea salt over the rice edge (not directly on all uni) to enhance sweetness.

Serve immediately at cool room temperature. Uni is delicate and should be eaten within 10–15 minutes of plating for best flavor and texture.