Uni and Ikura Rice Bowl
A luxurious yet simple rice bowl topped with creamy sea urchin and salty salmon roe, finished with a touch of wasabi. Perfect for a special dinner at home.
- Total time
- 30 min
- Servings
- 2
- Calories
- 350
- Protein
- 15g
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tbsp rice vinegar
- 1 tsp sugar
- ½ tsp salt
- 4 pieces uni (sea urchin)
- 2 tbsp ikura (salmon roe)
- 1 tsp wasabi
Instructions
- 1
Rinse the 1 cup sushi rice in cold water until the water runs clear, then drain well.
- 2
Combine the rice and 1.25 cups water in a pot. Bring to a boil, then cover, reduce heat to low, and simmer until the water is absorbed, about 15 minutes. The rice should be tender and fluffy.
- 3
In a small bowl, mix the 2 tbsp rice vinegar, 1 tsp sugar, and 0.5 tsp salt until dissolved. Fold this into the cooked rice while it's still warm. Let it cool to room temperature.
- 4
Divide the seasoned rice between two bowls, shaping it gently into a mound.
- 5
Arrange the 4 pieces of uni and 2 tbsp ikura on top of the rice. Add a small dollop of 1 tsp wasabi on the side.
- 6
Serve immediately, mixing the wasabi into the rice or soy sauce if desired.
- 7
Enjoy your bowl fresh, as uni and ikura are best eaten right away.
Tools you’ll need
- Fine-mesh strainer
- Medium pot with lid
- Small bowl
- Wooden spoon or rice paddle
- Serving bowls
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