Uni Sushi (Sea Urchin Sushi)
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.
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
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.
Calories: 72kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg