📝 About This Recipe
Indulge in the ultimate luxury of Japanese cuisine with this Uni Nigiri, featuring the creamy, briny sweetness of Grade A sea urchin nestled atop seasoned sushi rice. This dish is a masterclass in balance, contrasting the chilled, custard-like texture of the echinoderm with the warm, acidic brightness of perfectly prepared Shari. Every bite offers a complex profile of umami and ocean air, making it the crown jewel of any high-end sushi experience.
🥗 Ingredients
The Sushi Rice (Shari)
- 2 cups Koshihikari rice (short-grain Japanese rice)
- 2 cups Filtered water (plus extra for rinsing)
- 1 piece Kombu (2-inch square, wiped with a damp cloth)
Sushi Vinegar Seasoning (Su)
- 1/3 cup Rice vinegar (unseasoned)
- 2 tablespoons Granulated sugar
- 1 teaspoon Sea salt (fine grain)
The Toppings & Assembly
- 100-150 grams Fresh Uni (Sea Urchin) (Grade A, chilled)
- 2 sheets Nori (Seaweed) (high quality, cut into 1/2-inch strips)
- 1 tablespoon Wasabi (freshly grated or high-quality paste)
- 1/2 cup Tezu (Hand Water) (water mixed with a splash of rice vinegar)
Serving Accompaniments
- 2 tablespoons Nikiri Shoyu (soy sauce simmered with mirin and dashi)
- 1/4 cup Gari (pickled sushi ginger)
- 4-5 pieces Shiso leaves (for garnish)
👨🍳 Instructions
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1
Rinse the rice in a bowl by swirling with your hand; drain and repeat 4-5 times until the water runs completely clear. Let the rice drain in a fine-mesh sieve for 15 minutes.
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2
Place rice and 2 cups of filtered 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, and simmer for 15 minutes.
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3
While rice cooks, combine rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until dissolved (do not boil), then remove from heat and let cool.
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4
Once rice is cooked, let it steam undisturbed for 10 minutes. Remove the kombu and discard.
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5
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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6
Using a slicing/folding motion with the paddle, incorporate the vinegar. Simultaneously fan the rice with a hand fan to cool it quickly; this creates the signature glossy shine.
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7
Cover the seasoned rice with a damp cloth and let it rest until it reaches body temperature. Never refrigerate sushi rice.
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8
Carefully inspect the uni tongues. Use a pair of tweezers to remove any small fragments of shell or grit, keeping the delicate structure intact.
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9
Prepare 'Gunkan-maki' (battleship) style: Cut the nori sheets into strips approximately 1.5 inches wide and 6 inches long.
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10
Moisten your hands with the Tezu. Scoop about 20g of rice and gently shape it into a small oblong cylinder (about the size of a thumb).
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11
Wrap a strip of nori around the rice perimeter, leaving about half an inch of nori standing above the rice line. Secure the end with a single grain of smashed rice.
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12
Apply a tiny dot of wasabi to the top of the rice inside the nori collar.
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13
Using a small spoon or chopsticks, carefully place 2-3 tongues of uni on top of the rice, filling the nori 'well'.
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14
Lightly brush the top of the uni with a tiny amount of Nikiri Shoyu (seasoned soy sauce) using a pastry brush.
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15
Serve immediately while the nori is still crisp and the rice is slightly warm.
💡 Chef's Tips
Always use 'Grade A' or 'AAA' Uni; it should be firm and vibrant orange/yellow, not weeping or dull. Temperature control is vital: the rice should be body temperature, while the uni should be cold. Don't over-compress the rice; it should be held together just enough to pick up, but airy enough to melt in the mouth. If the uni is very soft, the Gunkan (battleship) style is essential to provide structural support. Work quickly once the nori touches the rice to prevent it from becoming chewy and tough.
🍽️ Serving Suggestions
Pair with a dry, crisp Junmai Ginjo Sake to cut through the richness of the uni. A cup of hot, high-quality Sencha or Matcha tea provides a refreshing palate cleanser. Serve as part of a multi-course Omakase, typically toward the end of the meal. Accompany with a side of freshly grated wasabi and high-quality pickled ginger. A light cucumber sunomono salad makes a bright, acidic side dish.