Uni Sea Urchin Nigiri

Ingredients

• 1 cup short-grain sushi rice
• 1.2 cups water
• 2 tablespoons rice vinegar
• ½ teaspoon sugar
• ½ teaspoon sea salt
• 2 ounces fresh uni (sea urchin roe)
• ½ sheet nori sheets (seaweed)
• ¼ teaspoon wasabi
• 2 tablespoons low-sodium soy sauce

Instructions

1. 1

   Rinse 1 cup of short-grain sushi rice under cold running water in a fine-mesh strainer, swirling gently with your fingers for about 30 seconds until the water runs mostly clear. This removes excess starch so the grains stay separate and fluffy.

2. 2

   Add the rinsed rice and 1.2 cups of water to a medium saucepan with a tight-fitting lid. Bring to a boil over high heat, then immediately cover, reduce heat to low, and simmer for 15 minutes. The rice should absorb all the water — do not stir.

3. 3

   While the rice cooks, combine 2 tablespoons of rice vinegar, 0.5 teaspoon of sugar, and 0.5 teaspoon of sea salt in a small bowl and stir until the sugar and salt dissolve completely.

4. 4

   When the rice is done, transfer it to a shallow wooden sushi oku (or a wide, shallow bowl) or onto a bamboo mat. Pour the vinegar mixture over the hot rice and gently fold and turn the grains with a wooden spoon or shamoji paddle, lifting from the bottom, for 1–2 minutes until each grain is coated and the rice cools slightly. Spread it out in a thin layer to cool to room temperature before shaping.

5. 5

   Using a very sharp, wet knife, cut the 0.5 nori sheet into six thin strips about 0.5 inches wide and 3 inches long — these will hold the nigiri together.

6. 6

   Remove the 2 ounces of fresh uni from the refrigerator just before assembly. Pat it very gently and briefly with a damp paper towel to remove any excess liquid, but do not press — uni is extremely delicate.

7. 7

   Wet your hands with water mixed with a tiny pinch of salt — this prevents the rice from sticking to your palms. Cup about 1 tablespoon of cooled sushi rice in your palm (slightly smaller than a golf ball) and gently press it into a compact, slightly tapered oval mound about 1.5 inches long and 1 inch wide. The rice should hold its shape but feel tender, not compressed.

8. 8

   Place the rice mound on a flat work surface and wrap one of the nori strips around the middle of the oval, crimp the ends together at the seam, and trim any excess. The nori acts as a band to support the delicate topping.

9. 9

   Using a small spoon or a wet finger, place a small piece of the uni (about 0.3 ounces) on top of the rice mound, centering it gently. Drape it rather than pressing — the uni should look elegant and loose, not compacted into the rice.

10. 10

    Repeat steps 7–9 until you have formed six nigiri pieces total. Arrange them on a small ceramic plate or slate board, leaving space between each piece so they do not touch.

11. 11

    Serve immediately while the rice is still slightly warm. Place a small dab of 0.25 teaspoon of wasabi and a shallow dish of 2 tablespoons of soy sauce on the side. Eat each nigiri in one bite, allowing the creamy uni to melt on your tongue as the warm rice provides a delicate cushion beneath it.

Tools you’ll need

• fine-mesh strainer
• medium saucepan with tight-fitting lid
• small mixing bowl
• wooden spoon or shamoji paddle
• shallow wooden sushi oku or bamboo mat
• very sharp sushi knife
• damp paper towels
• small ceramic plate or slate board
• small spoon

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