Uni Sushi Roll
Uni sushi roll are a delicacy revered for their unique flavor profile and creamy texture. Sourced from the gonads of sea urchins, uni presents a briny taste that's both sweet and rich, often compared to a fresh ocean breeze. Its custard-like consistency elevates the sushi experience, blending decadently with sushi rice and nori seaweed.
Equipment
- Rice cooker or pot
- Bamboo sushi rolling mat
- Rice paddle or spoon
- Sharp knife
- Small bowl with water (to moisten hands)
Ingredients
Sushi Rice:
- 2 cups uncooked sushi rice
- 3 cups water
- 1/4 cup rice vinegar
- 1 teaspoon salt
- 2 tablespoons sugar
Roll Assembly:
- Nori seaweed sheets
- Fresh sea urchin uni, cleaned
- Soy sauce for dipping
- Wasabi paste optional
- Pickled ginger optional
Instructions
Preparing the Sushi Rice:
- Wash sushi rice until water runs clear.
- Cook rice according to instructions; fold in vinegar, salt, and sugar.
- Shaping the Sushi Base:
- Lay nori sheet on bamboo mat, shiny side down.
- Wet hands, spread sushi rice, leaving a one-inch gap.
Adding the Fillings:
- Arrange vegetables on rice (cucumber, spinach).
- Place sea urchin roe evenly over veggies.
Rolling the Sushi:
- Using bamboo mat, roll sushi into a tight cylinder, starting from the edge closest to you.
Slicing and Serving:
- With a sharp knife, slice roll into bite-sized pieces.
- Serve promptly with soy sauce, wasabi, and pickled ginger.
