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Ingredients
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Hokkaido Uni & Garnishes
Seasoning & Sauces
Accompaniments
Method
Hokkaido Uni & Garnishes
- 1
Inspect and portion uni
Carefully open the uni container and inspect the roe for uniform color and no off-odor. Using a small spoon, gently portion the uni into 8 equal pieces (about 1 oz / 30 g each). Place portions on a chilled plate lined with paper towel to absorb excess liquid. Handle gently to avoid breaking the lobes.
- 2
Prepare shiso and microgreens
Wash shiso leaves and microgreens gently and spin or pat dry. Reserve 1 shiso leaf per serving and a small pinch of microgreens to garnish each portion.
- 3
Plate uni
Place a shiso leaf on each serving plate or on small spoons/bites. Gently set one uni portion on each shiso leaf. If serving on rice or nori, place uni atop a small mound (about 2 tablespoons) of warm sushi rice or on a toasted nori square with rice as preferred.
Seasoning & Sauces
- 4
Make finishing dressing
In a small bowl, combine the light soy sauce, neutral oil, toasted sesame oil, fine sea salt, and white pepper. Stir until salt dissolves. Taste and adjust — the dressing should be very light and not overpower the uni.
- 5
Wasabi touch
Place a small dab (about 1/8–1/4 tsp) of wasabi either on the plate beside the uni or lightly on the shiso leaf under the uni so guests can get a hint of heat without masking the uni's flavor.
- 6
Finish and garnish
Just before serving, lightly brush or drizzle a few drops (about 1/4 tsp) of the dressing over each uni portion. Add a tiny sprinkle of fine sea salt if desired, a pinch of microgreens, and a small squeeze of lemon (one drop) to brighten the flavor. Avoid over-squeezing lemon — acidity should be subtle.
Accompaniments
- 7
Prepare rice (if using)
If serving with sushi rice, warm 1 cup cooked short-grain rice to about body temperature. Stir in 1 teaspoon rice vinegar and season lightly with a pinch of salt. Shape into eight small quenelles or mounds (about 2 tbsp each).
- 8
Assemble bites
For rice-based bites: place a small rice mound on each toasted nori square (optional), top with a shiso leaf, then the uni portion, and finish with the dressing and garnish. For spoon or shiso-only service: present uni on shiso leaves or ceramic spoons with the dressing, wasabi, microgreens, and lemon wedge on the side.
- 9
Serve
Serve immediately at chilled-but-not-frozen temperature. Provide chopsticks or small spoons and lemon wedges on the side. Offer pickled ginger between bites to cleanse the palate.