Uni is the Japanese word for the edible part of the sea urchin and often used in nigiri sushi, sashimi, or served with salad and pasta. Uni Sushi is a stable in many Japanese restaurants.
What is uni (sea urchin)?
Uni is actually a sea urchin’s gonads, which produce the roe. The spiny, globular urchin is harvested from the ocean, and then cleaned and carefully cut open.
Each sea urchin contains 5 creamy orange color “lobes” (see the picture below) and it’s a very delicate process to harvest uni as the meat falls apart very easily. It looks like cow’s tongue and can be unsightly for some people.
There are different grades of uni based on freshness, color and texture. Grade A is the highest grade with bright golden color and a firm texture. It’s slightly sweet and the most expensive. Grade B has a muted yellow color with a softer texture and is less sweet. Grade C is the lowest grade and often the leftover parts.
What does uni taste like?
Uni is a delicacy in many parts of the world: it’s briny, creamy, and slightly sweet with a strong ocean smell. Uni has a custard-like consistency and is buttery in texture. It’s a similar experience to eating tobiko or oysters and tastes slightly different from one region to another. It’s often an acquired taste and I absolutely love it.
Nutrition value and health benefits
Uni is a good source of proteins, omega-3 fatty acids, and antioxidants.
It’s a healthy option with few calories and great for a weight loss diet. A 100-gram uni contains 172 calories and very little fat, mostly unsaturated fat.
Types of Uni Sushi
There are two main types of uni sushi in Japan:
- Shiro Uni: This is most common and also known as Murasaki uni. It consists of light yellow pieces with a sweet and mild taste.
- Aka uni: This darker yellow or orange colored uni is also known as Bafun uni. It has a sweet and briny flavor.
Ways to use uni sea urchin
Uni tastes best when it’s fresh and raw, but it can also be cooked gently in dishes such as pasta. Below are a few ways to use uni:
Uni Sushi
It’s a staple sushi item in most sushi restaurants in Japan. Uni Sushi is seasoned rice wrapped in seaweed sheet and then topped with raw uni. It can also be served with salmon roes.
Seafood Bowl
Also called Kaisen Don, seafood bowl is a combination of seafood and rice. Uni is often added to the bowl together with other seafood and salmon roes.
Uni Salad
Also called sea urchin ceviche, raw uni can be added to vegetable salad together with cucumbers, onions, etc.
Uni Pasta
Uni can be added to pasta either raw or cooked. It makes a delicious “wafu” Japanese style pasta.
How to make uni nigiri sushi
- First cut a nori seaweed sheet into 5 strips.
- Wet your hands with vinegar water and shape a handful of rice into an oval shape.
- Wrap a strip of nori around the rice, leaving about 1/2 inch at the top.
- Place a piece of uni on top of the rice.
- Serve with optional soy sauce and wasabi.
FAQ
What is the best season for uni?
In Japan, uni is typically harvested from late summer/early fall to the end of April of the following year. During the winter and early spring months, the sea urchin harvest is at its most abundant.
Similar patterns can be seen in the US. In Maine, for example, sea urchin season runs from September to March, with a peak during the winter months.
Is uni raw?
Yes, uni is often served raw in nigiri sushi, sashimi, or salad. It can also be cooked with pasta.
Is it safe to eat raw uni?
For those that enjoy uncooked sushi, uni is considered a delicacy, similar to caviar. When it’s properly prepared, it’s safe to eat raw uni.
Why is uni so expensive?
Although sea urchins can be found in all of the world’s oceans, they’re difficult to harvest. In addition, the edible parts inside are delicate and only taste good when fresh. As result, they’re quite expensive.
In summary, uni has gained great popularity around the world. If you like sashimi or fish roe, you should definitely give it a try. It’s a special Japanese delicacy worth discovering.
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Uni Sushi Recipe (Sea Urchin Sushi)
Ingredients
For Sushi Rice
- 1 cup sushi rice short grain sushi rice
- 1 cup water
- 1 ½ tablespoons optional sushi vinegar or mixing 1 tablespoons rice vinegar, 1/2 tablespoon sugar, and 1/2 teaspoon salt
For Uni Sushi
- 10 pieces uni sea urchin
- 2 sheets nori seaweed
- 3-4 tablespoons salmon roes optional
Instructions
- Cook sushi rice: Wash the rice and add it to the rice cooker together with water. Once cooked, transfer to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar (or the mixture of rice vinegar and sugar).
- Make uni sushi: Cut each nori seaweed sheet into 5 strips.
- Wet your hands with vinegar water and shape a handful of rice into an oval shape.
- Wrap a strip of nori around the rice, leaving about ½ inch at the top.
- Seal the ends with a few pieces of cooked rice.
- Place a piece of uni (and optional salmon roes) on top of the rice.
- Serve with optional soy sauce and wasabi.
Nutrition
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