uni-4-ways_thumbnail-l.jpg
food

Uni 4-Ways

Jen shares 4 of her favorite ways to eat the gold of the sea.

Ingredients

  • Uni Sushi:
  • 1 roasted nori sheet, sliced into strips
  • 1 ½ cups cooked & seasoned sushi rice
  • 4 oz fresh uni
  • 2 tbsp seasoned salmon roe
  • Water for hands
  • Soy sauce for dipping
  • Scallop & Uni Ceviche:
  • ¼ lb sea scallops, sliced into halves
  • 3 oz fresh uni
  • ¼ cup freshly squeezed lime juice
  • 2 tbsp freshly squeezed grapefruit juice
  • ⅛ cup red onion, thinly sliced
  • 1 tbsp fresh cilantro, chopped
  • 1 garlic clove, minced
  • Red chili to taste, thinly sliced
  • Kosher salt to taste
  • Uni Pasta:
  • 8 oz spaghetti
  • 1 egg
  • 4 tbsp melted butter
  • 4-6 oz fresh uni
  • Kosher salt to taste
  • Grated parmesan to taste
  • Shredded nori
  • Uni Risotto:
  • ¼ lb pancetta, diced
  • 4-6 oz fresh uni
  • 2 tbsp shallots, minced
  • ¾ cup arborio rice
  • ¾ cup sake
  • 3 ½ cups chicken broth
  • 3 tbsp softened butter
  • Furikake to taste

Steps

  1. For Uni Sushi: Wet hands with water and shape a small ball of rice into an oval. Wrap with a strip of nori leaving space on top. Place some salmon roe on top of the rice on one side and uni on the other. Serve with soy sauce.
  2. For Scallop & Uni Ceviche: Combine lime juice, grapefruit juice, onion, garlic, chili, and salt. Gently mix in halved scallops and cilantro. Serve with uni on top.
  3. For Uni Pasta: In a bowl, combine egg, butter, and uni. Cook pasta in salted water according to package instructions. Save about ½ cup of pasta water, drain pasta, and return to pot. With the heat off, gradually pour the mixture over the pasta and toss well. Add some of the pasta water and toss until combined. Serve immediately with parmesan, nori, and uni on top.
  4. For Uni Risotto: Using a fork, combine butter and uni and set aside. Heat a small pot of chicken broth on the side on low heat. In a pan, brown pancetta until crispy. Remove with a slotted spoon and set aside. On medium heat, add shallots to and saute in the pancetta fat until translucent. Stir in rice and toast for a few minutes. Lower the heat and pour sake and stir until the rice has mostly absorbed the liquid. Add a ladle of broth and stir occasionally until the liquid is absorbed. Continue the process until all the broth is absorbed and the rice is cooked to your liking. Turn off heat and stir in pancetta and uni butter. Serve immediately with a sprinkling of furikake and uni on top.