Uni sushi is one of the most luxurious bites in Japanese cuisine. Taken from the golden roe of sea urchins, uni has a creamy texture and a briny-sweet flavor that tastes like a wave washing over your palate. It’s served raw, most often on top of vinegared rice, wrapped with a strip of crisp nori. In Japan, uni is considered a delicacy, prized for its freshness and seasonal quality. This recipe makes 8 pieces of nigiri-style sushi.
Ingredients
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1 wooden tray (about 100g) of fresh uni (sea urchin roe), preferably from Hokkaido or Santa Barbara
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2 cups cooked Japanese short-grain rice
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3 tablespoons rice vinegar
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1 tablespoon sugar
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½ teaspoon salt
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1 sheet nori (roasted seaweed), cut into thin strips
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Wasabi (optional)
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Soy sauce, for serving
Preparing the Sushi Rice
While the rice is still warm, gently mix it with the rice vinegar, sugar, and salt in a wide bowl. Use a wooden spatula and cut through the rice with gentle folding to avoid mashing the grains. Fan the rice as you mix to give it a slight shine. Let it cool to room temperature.
Shaping the Rice
Wet your hands with a mix of water and a little rice vinegar to keep the rice from sticking. Take a small handful of rice (about the size of a large walnut) and gently form it into an oval shape. Don’t squeeze too hard—the rice should hold together but remain airy.
Placing the Uni
Place a small dab of wasabi on top of the rice, if using. Gently lay one or two uni lobes on each rice mound, letting them drape slightly over the edges. Wrap a strip of nori around the rice to help hold the uni in place. The seaweed adds both structure and a crisp texture that contrasts with the soft uni.
Serving
Arrange the uni sushi on a chilled plate or wooden board. Serve immediately with a small dish of soy sauce for dipping. It’s traditional to dip the rice side lightly, not the uni, to keep the flavor pure.
Enjoying Uni Sushi
Fresh uni should smell clean and oceanic—not fishy. Its flavor is rich, almost buttery, with a slight sweetness and a finish that lingers. It’s best eaten in one bite to appreciate the full experience.
Uni on sushi is one of those things that doesn’t need much done to it. When it’s fresh, it speaks for itself—quiet, powerful, and unmistakably from the sea.
