Sea urchin ship roll was first created with the main purpose to make sea urchin sushi possible. It was too loose to make into a nigiri sushi or a regular roll. For people who are not used to the strong ocean aromas,perilla leaf and quail eggs are used to make the flavors mild. The handroll is becoming a popular style as well.
Sea Urchin Roll Ingredients:
Rolling maki (sushi rolls) for the first time can be a bit of a challenge. Too loose, and the rolls are sloppy and won’t stick together. Too tight, and the fillings get squeezed out of the ends, or your delicate sheets of nori rip apart. Nevertheless, it won’t take more than a little bit of trial and error before you’re rolling your very own homemade roll with the confidence of a sushi master.
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