Name: Sea Urchin Sushi Rice Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 bowls
Cuisine: Japanese
Ingredients: 2 cups (400 g) Japanese short-grain rice; 2 1/4 cups (530 ml) cold water; 3 tablespoons rice vinegar; 1 tablespoon granulated sugar; 1 teaspoon fine sea salt; 8 fresh sea urchin lobes (uni), about 80 g total, kept cold; 4 tablespoons (60 g) salmon roe (ikura); 2 nori sheets, cut into thin 1/4-inch strips; 2 scallions, thinly sliced on the bias; 1 teaspoon prepared wasabi; 4 teaspoons light soy sauce; 1/4 cup avocado slices (optional); 1 sheet toasted nori, crumbled, for garnish

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A luxurious Japanese rice bowl featuring tender lobes of fresh sea urchin and glossy salmon roe draped over seasoned sushi rice. The creamy, ocean-sweet uni melts gently into short-grain rice for an elegant, delicate bite. Best assembled right before serving so each component keeps its signature texture.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings4

Yield4 bowls

Nutrition Facts

Per serving (estimated)

480 kcalCalories
8 gFat
1.5 gSaturated Fat
78 gCarbs
2 gFiber
4 gSugar
22 gProtein
720 mgSodium
320 mgPotassium
60 mgCalcium
2.5 mgIron
4 mgVitamin C
180 mcgVitamin A

Ingredients

For the seasoned sushi rice

2 cups (400 g) Japanese short-grain rice
2 1/4 cups (530 ml) cold water
3 tablespoons rice vinegar
1 tablespoon granulated sugar
1 teaspoon fine sea salt

For the toppings and assembly

8 fresh sea urchin lobes (uni), about 80 g total, kept cold
4 tablespoons (60 g) salmon roe (ikura)
2 nori sheets, cut into thin 1/4-inch strips
2 scallions, thinly sliced on the bias
1 teaspoon prepared wasabi
4 teaspoons light soy sauce
1/4 cup avocado slices (optional)
1 sheet toasted nori, crumbled, for garnish

Directions

Rinse the rice in cold water 3 to 4 times, swirling until the water runs nearly clear, then drain and let the rice rest in the strainer for 10 minutes.
Combine the rice and 2 1/4 cups water in a heavy saucepan over medium-high heat; bring to a boil, cover, reduce heat to the lowest setting, and simmer for 15 minutes without lifting the lid.
Remove the pot from the heat and let it stand, covered, for 10 more minutes to finish steaming.
Whisk the rice vinegar, sugar, and salt in a small bowl until fully dissolved, then fold the seasoning into the warm rice with a gentle cutting motion and let it cool to just-warm, about body temperature.
While the rice finishes, slice the scallions, cut the nori into thin strips, and arrange the uni, salmon roe, wasabi, and soy sauce in small dishes for table-side assembly.
Divide the seasoned rice among 4 shallow bowls, pressing it gently into an even mound.
Drape 2 lobes of uni over each rice mound and spoon 1 tablespoon of salmon roe alongside.
Tuck the avocado slices and nori strips around the uni, add a small dab of wasabi at the center, and scatter with crumbled toasted nori; serve immediately with soy sauce on the side so diners can season to taste.

Cook’s Notes

Choose uni that is bright orange to pale yellow, plump and intact, with a clean briny-sweet aroma; avoid broken or weeping lobes.
Keep the rice just above body temperature — too hot and it will collapse the delicate uni; too cold and the flavors fall flat.
Serve soy sauce or citrus ponzu on the side rather than drizzling over the uni, so the subtle ocean flavor stays forward.
Assemble each bowl right before eating so the nori strips stay crisp and the uni keeps its shape.
If fresh uni is unavailable, substitute sashimi-grade tuna, yellowtail, or salmon for a similar bowl, though the signature taste will differ.

DinnerDelicate