Sea Urchin
Salmon Roe Rice Bowl (Uni Ikura Don)
A luxurious Japanese donburi featuring creamy sea urchin and salty salmon roe over vinegared Koshihikari rice, finished with a sharp touch of wasabi.
Uni Ikura Don represents the pinnacle of Japanese seafood comfort. This dish relies entirely on the quality of its two primary stars: the oceanic creaminess of the sea urchin and the bright, briny pop of cured salmon roe. While typically paired with sake, this decadent bowl is versatile enough to stand alongside a variety of premium spirits.
Ingredients
- 200 g Koshihikari rice, cooked and cooled
- 2 tbsp sushi vinegar
- 100 g fresh sea urchin (uni) lobes
- 50 g salmon roe (ikura)
- to taste wasabi paste
- optional sushi soy sauce
Instructions
- 1Season the rice
Take cooked and cooled Koshihikari rice and spread it onto a flat plate. Carefully pour an appropriate amount of sushi vinegar over the surface of the rice to begin the seasoning process.
Tip: Using a flat plate helps the rice cool faster and allows the vinegar to be distributed more evenly than in a deep bowl. - 2Mix the sushi rice
Using a white rice paddle, use a gentle folding and cutting motion to incorporate the vinegar into the rice. Ensure every grain is lightly coated without mashing the rice kernels.
Tip: Use a slicing motion with the paddle to prevent the rice from becoming gummy or mushy. - 3Layer the sea urchin
Transfer the seasoned rice into a serving bowl. Use chopsticks to carefully lift fresh, vibrant sea urchin lobes from their wooden box and arrange them until the top of the rice is completely covered.
Tip: Sea urchin is very delicate; handle the lobes gently with chopsticks to keep them intact. - 4Add the salmon roe
Add a generous portion of glossy red salmon roe (ikura) over the sea urchin. Distribute the roe evenly to provide bursts of salty flavor and a beautiful color contrast.
Tip: The salmon roe adds the necessary saltiness to the dish, so adjust the amount to your personal taste. - 5Garnish with wasabi
Place a small dollop of fresh green wasabi paste on top of the seafood. For the best experience, drizzle a tiny amount of sushi soy sauce over the bowl just before eating to enhance the natural sweetness of the uni.
Tip: If using fresh wasabi, grate it just before serving to ensure the flavor and heat are at their peak.
