Uni Sushi Roll

  • Uni Sushi Roll
  • Uni Sushi Roll
  • Uni Sushi Roll
Ranked: 207th

Rated 4.72 out of 5 based on 23 votes

Ingredients

  • 1 x sea urchin (you can buy roe)
  • 4 x snow peas - each sliced into 3 long batons
  • 1/2 cup sushi rice cooked to instructions
  • 2 x roasted nori sheets
  • 2 tspn rice w1ne vinegar
  • 1 tspn daikon grated
  • 1 tspn wasabi prepared
  • 2 x leaves japanese spinach, shredded
  • 1 Tbls pickled ginger
  • 1 tspn lemon juice
  • 2 Tbls japanese soy

Method

Sprinkle your cooked rice with the vinegar, spread out on a non stick baking tray and allow to cool.
Open your sea urchin and remove the orange roe carefully and rinse gently in clean water, drain all water and marinate in the lemon juice until ready to use.
mix the grated daikon and wasabi together to make a piquant but not so nasally explosive condiment. Straight wasabi is great for the adventurous.
Lay your nori on a bamboo mat and leaving the inch close to you bare cover the next third of the nori with 0.5cm deep layer of sushi rice.
Top your rice in the centre evenly with batons of snow pea and shredded spinach.
Lay your sea urchin roe (uni) on top of your veg, halving one roe will give you 2 1/2 for each roll as each urchin has 5 roe.
Spread a thin line of wasabi mix on the rice next to your row of ingredients and top with slices of pickled ginger.
Using your bamboo mat tightly roll your sushi and seal the end with a little ginger pickle juice. Put aside sealed edge down to ensure it holds and complete your second roll per above.
Slice each roll in half and each half into thirds and serve with soy for dipping
Enjoy!

About me: All veg is home grown and sea food freshly and locally forraged. I am a locavore and very passionate about locally sourced, freshly prepeared food.

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  • These tasted amazing, I had never tasted Uni until this meal was produced, started cooking with it regularly and diving for Urchins as well as abalone.

    Reply

    by James Ayers on 18/11/2012, 12:06
    James Ayers
    • Your love of the fruits of the sea lend this little pescaphobe all the inspiration she needs to take these steps to culinary heights never before dreamed possible.

      Reply

      by Helen Minns on 18/11/2012, 22:41
      Helen Minns
  • Amaaaaaazing rolls

    Reply

    by Daniel Wilder on 18/11/2012, 18:11
    Daniel Wilder
    • this dish is a personal triumph for me as I had to overcome an extreme phobia in regard to seafood to handle the uni make this dish

      Reply

      by Helen Minns on 19/11/2012, 13:08
      Helen Minns
  • First Sushi roll I ever had…enjoyed everyone….tastey!

    Reply

    by Joshua Wilder on 18/11/2012, 18:32
    Joshua Wilder
    • I am so inspired to work with uni as it is so freshly and abundantly available free from the sea

      Reply

      by Helen Minns on 19/11/2012, 10:14
      Helen Minns
  • very interesting

    Reply

    by Anne-Marie Cee on 24/11/2012, 09:35
    Anne-Marie Cee
    • not a commonly cooked with ingredient in the west, but I think the Japanese are on to something … interesting indeed

      Reply

      by Helen Minns on 24/11/2012, 09:38
      Helen Minns
  • Awesome!

    Reply

    by Lea Potts on 24/11/2012, 14:57
    Lea Potts
  • Excellent

    Reply

    by Cherie Petersen on 25/11/2012, 20:42
    Cherie Petersen
    • you are too kind!

      Reply

      by Helen Minns on 25/11/2012, 20:58
      Helen Minns
  • It’s a real art to roll these little guys perfectly. But once again to the taste.
    I do think TASTE COMES FIRST . ..But.
    Being a very visual person I am more likely to try something that looks perfect,arty,can’t think of the appropriate word.

    Reply

    by Kimi RavenSky on 28/11/2012, 17:56
    Kimi RavenSky
    • perhaps my pescaphobia lent an element of awkward while handling this, but I am continuing to work with this ingredient and with familiarity hopefully comes finess

      Reply

      by Helen Minns on 04/12/2012, 10:55
      Helen Minns
  • Mmmmm Sea urchins!

    Reply

    by Janette Barlow on 23/12/2012, 19:29
    Janette Barlow
    • very lush ingredient … something our Bay should be very proud of to have such bounty and luxury at it’s shore front

      Reply

      by Helen Minns on 27/12/2012, 12:10
      Helen Minns
  • Thanks for this recipe.. would have to substitute for sea urchin as none available where I live, but it looks like a great roll

    Reply

    by Terry Jago on 30/12/2012, 02:49
    Terry Jago
    • perhaps a coastal holiday at some stage will allow you the opportunity to try this luxury ingredient

      Reply

      by Helen Minns on 30/12/2012, 08:33
      Helen Minns
  • LOOOOVEEEEEEE UNI!!!!!!!! omnomnomnom

    Reply

    by Lachlan Minns on 10/01/2013, 14:26
    Lachlan Minns
    • I know you do! even if it is just fresh from the sea and served on rice you are excited every time!

      Reply

      by Helen Minns on 11/01/2013, 18:40
      Helen Minns