📝 About This Recipe
Often referred to as the 'foie gras of the sea,' Uni is the delicate, creamy gonad of the sea urchin, prized for its briny sweetness and luxurious umami profile. This recipe guides you through the meticulous preparation of Edomae-style sushi rice and the assembly of Gunkan Maki (battleship rolls), designed to cradle the fragile uni without overpowering its subtle oceanic essence. Mastering this dish brings the high-end Omakase experience into your home, celebrating one of the most coveted delicacies in Japanese gastronomy.
🥗 Ingredients
The Uni
- 200 grams Fresh Sea Urchin (Uni) (Grade A or AAA, preferably Hokkaido or Santa Barbara origin)
Sushi Rice (Shari)
- 2 cups Koshihikari Rice (Short-grain Japanese rice)
- 2 cups Filtered Water (Slightly less than 2 cups for a firmer texture)
- 1 piece Kombu (Dried Kelp) (2-inch square, wiped with a damp cloth)
Sushi Vinegar (Su)
- 4 tablespoons Rice Vinegar (Unseasoned)
- 2 tablespoons Granulated Sugar
- 1 teaspoon Sea Salt (Fine grain)
Assembly and Garnish
- 2-3 sheets Nori (Seaweed) (High-quality, toasted)
- 1 piece Wasabi (Freshly grated root or high-quality paste)
- 2 tablespoons Nikiri Shoyu (A blend of soy sauce, mirin, and dashi simmered and cooled)
- 4-6 pieces Shiso Leaves (Fresh Japanese perilla)
- 1/4 cup Pickled Ginger (Gari) (For palate cleansing)
👨🍳 Instructions
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1
Rinse the sushi rice in a bowl with cold water, swirling gently. Drain and repeat 4-5 times until the water runs completely clear to remove excess starch.
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2
Let the washed rice sit in a fine-mesh strainer for 15 minutes to hydrate evenly before cooking.
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3
Place rice and water in a rice cooker or heavy-bottomed pot. Add the kombu on top. If using a pot, bring to a boil, then reduce to low, cover tightly, and simmer for 15 minutes.
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4
While rice cooks, combine rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until dissolved, but do not let it boil. Let the 'Su' cool to room temperature.
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5
Once the rice is done, remove the kombu and let the rice steam undisturbed for 10 minutes.
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6
Transfer the hot rice to a 'Hangiri' (wooden tub) or a large glass bowl. Pour the vinegar mixture over a rice paddle onto the rice while it is still hot.
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7
Use a slicing motion with the paddle to mix the vinegar into the rice, avoiding mashing the grains. Simultaneously fan the rice with a hand fan to cool it rapidly, which creates a glossy finish.
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8
Cover the rice with a damp cloth and keep at room temperature. Never refrigerate sushi rice.
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9
Cut the nori sheets into strips approximately 1.5 inches wide and 6 inches long using sharp kitchen shears.
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10
Wet your hands with 'Tezu' (a mix of water and a splash of vinegar). Shape a small amount of rice (about 20g) into an oval mound.
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11
Wrap a strip of nori around the rice mound, leaving about half an inch of nori standing above the rice line. Secure the end with a single crushed grain of rice.
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12
Apply a tiny dab of wasabi to the top of the rice inside the nori 'battleship'.
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13
Carefully use a small spoon or chopsticks to place 2-3 lobes of uni on top of the rice, filling the nori collar.
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14
Lightly brush the top of the uni with a tiny amount of Nikiri Shoyu just before serving. Do not dip the sushi into soy sauce.
💡 Chef's Tips
Always purchase 'dry' uni if possible; uni stored in brine can be too salty for sushi. When handling uni, use extreme care as the lobes are very fragile and can 'melt' if handled too much. The rice should be served at body temperature (around 37°C/98°F) to contrast the cool uni. If the nori becomes soft, it was either low quality or the rice was too wet; serve immediately after assembly to ensure the nori stays crisp. To test freshness, look for distinct 'bumps' or texture on the uni lobes; smooth or weeping uni is past its prime.
🍽️ Serving Suggestions
Pair with a dry, crisp Junmai Ginjo sake to cut through the richness of the uni. Serve alongside a small bowl of clear Miso soup with soft tofu and scallions. Offer a side of freshly grated wasabi and high-quality pickled ginger to cleanse the palate between bites. A light cucumber and wakame seaweed salad (Sunomono) provides a refreshing acidic contrast. Finish the meal with a cup of hot, toasted Genmaicha (brown rice green tea).