FRESH SEA URCHIN (UNI) WITH IKURA
Japanese-Style Premium Dish
Servings
1–2 people (as an appetizer or luxury side)
Time
Preparation: 15–20 minutes
Cooking: None (no-heat dish)
INGREDIENTS
Main ingredients
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1 fresh sea urchin (live or very fresh), preferably Hokkaido or similar quality
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2–3 tbsp fresh uni (sea urchin roe) from the shell
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1–2 tbsp ikura (salmon roe)
Garnish & condiments
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Wasabi (freshly grated preferred)
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Microgreens or edible flowers (optional)
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Shiso leaf or parsley (optional)
Optional seasoning (very light)
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A few drops of soy sauce or
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A few drops of yuzu juice or
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A tiny pinch of sea salt
INSTRUCTIONS
Step 1: Prepare the sea urchin
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Carefully cut around the top of the sea urchin shell using kitchen scissors
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Remove the top shell and discard internal liquid
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Gently remove any dark organs, keeping only the golden uni tongues
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Rinse very briefly with cold salted water (do not soak)
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Drain on paper towel
Tip: Handle uni gently. It is extremely delicate.
Step 2: Arrange the uni
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Place the cleaned uni back into the bottom shell
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Arrange neatly in a circular pattern, keeping the natural shape intact
Step 3: Add ikura
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Spoon ikura gently into the center of the uni
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Do not overload — balance is key
Step 4: Finish and garnish
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Add a small amount of wasabi on top or to the side
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Garnish with microgreens or edible flowers if desired
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Add only a few drops of soy sauce or yuzu juice (optional)
SERVING
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Serve immediately while cold and fresh
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Eat as-is, or lightly mix uni with ikura using chopsticks
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Best enjoyed with sake, dry white wine, or champagne
FLAVOR PROFILE
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Uni: creamy, sweet, ocean-forward
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Ikura: salty, juicy, umami burst
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Overall: rich yet clean, luxurious, no heaviness
IMPORTANT TIPS
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Freshness is everything — never use frozen uni for this dish
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Do not over-season; uni should taste like the sea
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Keep chilled until serving, but never freeze