Hokkaido Uni Recipe

Inspect and Clean

Using chilled hands or a small spoon, gently inspect each uni piece for any stray membranes or dark bits. If present, carefully remove them without breaking the lobes. Keep the uni cold until ready to serve by placing it on a tray over ice (do not let the uni touch the ice directly).

Rinse (if needed)

If the uni has visible grit, very briefly rinse it in a bowl of ice water: transfer uni to the ice water, swirl lightly for 2–3 seconds, then lift out using a slotted spoon. Pat dry gently on a paper towel. Avoid prolonged submersion to preserve texture and flavor.

Season Lightly

Sprinkle the fine sea salt over the uni pieces evenly (use sparingly). Salt enhances sweetness without overpowering; do not over-salt.

Prepare Rice and Nori

If not already done, season the warm cooked sushi rice with rice vinegar and fold gently to combine. Toast the nori briefly over a flame or dry pan until crisp. If using half a nori sheet, cut or tear it to desired size for plating or making a bite.

Assemble Nigiri-Style

Wet your hands with a mixture of water and a little rice vinegar to prevent sticking. Form 4 small oval rice beds (about 2 tablespoons each total yields 2–3 bites from 1/2 cup rice). Place a shiso leaf (optional) on the rice, then gently lay a uni lobe over the rice, pressing lightly so it adheres without crushing. Repeat for each piece. Optionally wrap a thin strip of toasted nori around the nigiri to secure the uni.

Plate and Garnish

Arrange the uni nigiri on a chilled plate. Add a tiny dot of wasabi between the rice and uni if desired. Drizzle a small amount of soy sauce around the plate (not directly over the uni) for dipping. Garnish with microgreens, a touch of lemon zest, and a few masago or ikura pearls if using.

Make Emulsion

In a small bowl, mash 1 tablespoon of uni gently with a fork, add the yuzu or lemon juice and a teaspoon of neutral oil, whisk or stir to create a creamy emulsion. Taste and adjust with a pinch of salt if needed. Spoon a small amount (about 1/2 tsp) onto the plate beside the nigiri for dipping or dot it lightly on top.

Serve immediately while uni is chilled and rice is slightly warm. Uni is delicate — avoid reheating. Provide soy sauce and wasabi at the table. Consume within 20–30 minutes of plating for optimal texture and flavor.