Uni sushi, featuring fresh sea urchin roe atop vinegared sushi rice, is a delicacy prized for its creamy texture and briny flavor. This recipe combines the richness of uni with the simplicity of sushi rice for an indulgent yet elegant dish.
Ingredients: 1 cup sushi rice. 1 1/4 cups water. 2 tablespoons rice vinegar. 1 tablespoon sugar. 1/2 teaspoon salt. 4 sheets nori seaweed. 150 grams fresh uni sea urchin roe. Soy sauce, for serving. Wasabi, for serving. Pickled ginger, for serving.
Instructions: Rinse sushi rice in a strainer under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to the manufacturer's instructions. In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. When the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture until well combined. Let it cool slightly. Place a sheet of nori on a bamboo sushi mat. Wet your hands and spread a thin layer of rice over the nori, leaving a small border along the edges. Place a strip of uni along the center of the rice. Roll up the sushi tightly using the bamboo mat, moistening the edge of the nori with a bit of water to seal the roll. Repeat with the remaining nori, rice, and uni. Slice each roll into bite-sized pieces using a sharp knife. Serve the uni sushi with soy sauce, wasabi, and pickled ginger.
Prep Time: 30 minutes
Cook Time: 20 minutes
Wheelers Well RM