Sushi - Sushi Menu - Sea Urchin Sushi
Sea
Urchin Sushi
Uni
Sushi
Sea urchin is one of the
top three delicacies in Japan along with mullet roe (Karasumi), and
cured sea cucumber intestines(Konowata).
Sea
urchin sushi uses the gonads of the sea
urchin. The colors range from yellow to bright orange. This sushi was unavailable until the ship roll was invented, since it was too soft
to make into a nigiri. Before the ship roll was invented, they were simply topped on rice placed
in a bowl along with some condiments and enjoyed as a whole
meal. Sea
urchin has a strong ocean scent, and it is
very creamy and rich. It is prepared as a ship
roll or gunkanmiaki,
however some people prefer not to use nori
for the ship roll and ask to be rolled with paper thin Japanese
cucumber
strips. The main reason for this is that seaweed has another kind of
different ocean scent
and it competes with the sea urchin. Using cucumbers instead makes it
possible
to taste the whole sea urchin. Quail egg is often placed inside the
ship roll,
but it is not recommended for it kills the flavors of the sea
urchin. It should
be used only if you want to weaken the aromas of the sea urchin.
Recently, many chefs have begun to make the sea urchin nigiri
by tightening the flesh with cirtus juice. This slighly constricts the
flesh so it is possible to make it into a nigiri style, and it is
condidered the best way to eat sea urchin sushi.
When
seasoning
the sea urchin sushi, a few drops of soy sauce should be applied on top
of the sea urchin directly from the soy sauce dispenser. Complete Tutorial on: How to Make Sushi
Also see: Sea
Urchin in Sushi Roe
Popular style
for sea urchin sushi: Ship Roll (Gunkanmaki)
Popular
condiments: Wasabi
Specialty:
Sea Urchn Nigiri
Category:
Roe
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