Hokkaido Uni Rice Recipe
Make Hokkaido Uni Rice Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Uni & Toppings
Finishing & Garnish
Method
Sushi Rice
- 1
Rinse and soak rice
Place the short-grain sushi rice in a fine-mesh sieve or bowl and rinse under cold running water, stirring with your hand, until the water runs nearly clear (about 4–6 rinses). Drain and let the rice sit 20–30 minutes to absorb a little water before cooking.
- 2
Cook rice
Combine the rinsed rice and 1.6 cups water in a rice cooker or medium saucepan. If using a rice cooker, cook per manufacturer instructions. If using a saucepan, bring to a gentle boil covered, reduce heat to low and simmer 12–14 minutes without lifting the lid. Remove from heat and let sit, covered, for 10 minutes.
- 3
Season rice
While the rice rests, warm the rice vinegar, sugar and fine sea salt in a small saucepan over low heat or microwave briefly until sugar dissolves. Do not boil. Transfer cooked rice to a shallow bowl or hangiri if you have one. Gently fold the seasoned vinegar into the rice with a rice paddle or wooden spoon using cutting-and-fanning motions to cool the rice quickly and retain glossy grains. Spread rice into an even layer and let cool to warm (not hot), about 8–10 minutes.
Uni & Toppings
- 4
Prepare uni
If the uni is in larger pieces, gently portion into bite-sized lobes with a soft spatula. Keep refrigerated until ready to assemble. If any pieces are very fragile, chill them on a paper towel-lined plate to stabilize briefly.
- 5
Make uni dressing
In a small bowl combine the light soy sauce, mirin, and toasted sesame oil. Stir to combine. Add wasabi to taste and mix until smooth. This lightly seasoned dressing will complement the uni without overpowering it.
- 6
Combine small portion (optional)
If you prefer a slightly sauced uni layer, very gently toss 60 g of the uni with half the dressing — use minimal movement to avoid breaking the lobes. Reserve the remaining uni for pristine topping. If you want purely raw uni on top, skip tossing and simply use the dressing to brush the rice.
- 7
Prepare garnishes
Thinly slice the scallions and shiso leaves (if using). Cut nori sheets into strips or rectangles for serving. Zest a small amount of lemon if using.
Assembly & Finish
- 8
Portion rice
Divide the seasoned sushi rice into 2 equal portions (about 3/4 cup cooked rice per serving). Form each portion into a tidy oval mound or compact bowl shape using wet hands or a rice paddle. If you prefer a donburi-style presentation, place rice in shallow bowls.
- 9
Add dressing to rice
Lightly brush or drizzle about half of the uni dressing over each rice portion to impart savory flavor without making the rice soggy.
- 10
Top with uni
Arrange the reserved uni lobes gently on top of each rice portion. Use about 60 g uni per serving (120 g total divided across 2 servings) so each bite has generous flavor. If you pre-tossed some uni with dressing, place those first, then top with pristine lobes for presentation.
- 11
Garnish and serve
Sprinkle toasted sesame seeds and a pinch of furikake over the uni and rice. Add sliced scallions, shiso, lemon zest, and place nori strips alongside or tucked into the rice. Serve immediately with pickled ginger and extra soy or wasabi on the side.
- 12
Storage note
Uni is extremely perishable. If not eating immediately, keep assembled bowls chilled and consume within a few hours. Store leftover uni separately on ice and use within 24 hours.