INGREDIENTS

  • 130 gram container of fresh uni - East Coast or West Coast
  • 2 cups uncooked sushi rice
  • 3 cups water
  • 1 teaspoon salt
  • ¼ cup sugar
  • ½ cup rice vinegar
  • 1 tablespoon vegetable oil
  • 1-2 tablespoons spring onions, cut crosswise
  • Soy sauce
  • Wasabi
  • Pickled ginger

DIRECTIONS

  1. Rinse the uncooked rice in a strainer until the water runs clear. Add the rice to a medium saucepan with 3 cups water, and bring to boil. Reduce heat, cover, and cook for 20 minutes. Remove from heat and cool.
  2. Meanwhile combine the salt, sugar, rice vinegar, and vegetable oil in a saucepan, and cook over medium heat until the sugar has dissolved. Remove from heat and cool.
  3. Pour the rice vinegar mixture over the cooled rice, and blend well.
  4. Using your fingers, roll a golf-ball sized amount of the seasoned rice in your hand into an oval shape. Continue with the remaining rice.
  5. Place each rice ball on a serving plate, and divide and drape the uni over each rice ball.
  6. Garnish with spring onions, and serve with soy sauce, wasabi, and pickled ginger.

SEAFOOD USED IN THIS RECIPE:

Uni Roe

Uni Nigiri Sushi Recipe Shop for Fresh Uni