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)

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INGREDIENTS

Main ingredients

• 1 fresh sea urchin (live or very fresh), preferably Hokkaido or similar quality

• 2–3 tbsp fresh uni (sea urchin roe) from the shell

• 1–2 tbsp ikura (salmon roe)

Garnish & condiments

• Wasabi (freshly grated preferred)

• Microgreens or edible flowers (optional)

• Shiso leaf or parsley (optional)

Optional seasoning (very light)

• A few drops of soy sauce or

• A few drops of yuzu juice or

• A tiny pinch of sea salt

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INSTRUCTIONS

Step 1: Prepare the sea urchin

• Carefully cut around the top of the sea urchin shell using kitchen scissors

• Remove the top shell and discard internal liquid

• Gently remove any dark organs, keeping only the golden uni tongues

• Rinse very briefly with cold salted water (do not soak)

• Drain on paper towel

Tip: Handle uni gently. It is extremely delicate.

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Step 2: Arrange the uni

• Place the cleaned uni back into the bottom shell

• Arrange neatly in a circular pattern, keeping the natural shape intact

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Step 3: Add ikura

• Spoon ikura gently into the center of the uni

• Do not overload — balance is key

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Step 4: Finish and garnish

• Add a small amount of wasabi on top or to the side

• Garnish with microgreens or edible flowers if desired

• Add only a few drops of soy sauce or yuzu juice (optional)

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SERVING

• Serve immediately while cold and fresh

• Eat as-is, or lightly mix uni with ikura using chopsticks

• Best enjoyed with sake, dry white wine, or champagne

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FLAVOR PROFILE

• Uni: creamy, sweet, ocean-forward

• Ikura: salty, juicy, umami burst

• Overall: rich yet clean, luxurious, no heaviness

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IMPORTANT TIPS

• Freshness is everything — never use frozen uni for this dish

• Do not over-season; uni should taste like the sea

• Keep chilled until serving, but never freeze