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    • Uni Donburi

    Mark Sharron
    Easy
    20 minutes
    2
    An Easier and Quicker Version that Tastes Just as Good Understanding Japanese food begins with grasping the concept of Japanese rice. A bowl of rice is called a donburi. This dish is usually topped with simmered veggies and meat. It is important to remember that each area of Japan prepares donburi differently, in some cases it is simply garnished with perfectly fresh raw fish. One of the best ways of eating a sea urchin is in Uni don (Sea Urchin Rice Bowl), which is made of rice with the sea urchin shines in its purest form. In Hokkaido, Japan, uni don is a dish traditionally made with sea urchins. Besides raw sea urchins, locals usually add small amounts of wasabi and soy sauce to enhance their flavour. The main component can also be salted sea urchins. It may also be served with shiso or perilla, dried seaweed, and so on. There is also a seafood dish known as Uni Ikura Don, which is a rice bowl topped with salmon roe and sea urchin.  Rice bowls, however, refer to dishes that mix rice with ingredients in a bowl.
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    Ingredients

    • 100g of fresh Sea urchin roe
    • 40g of Salmon sashimi
    • 100g of sushi rice
    • 40 ml of rice wine vinegar
    • Tablespoon of sugar
    • 40g of Salmon roe, optional
    • Spring onion, sliced thinly, for garnishing
    • 80ml of Japanese soy sauce, for serving
    • Serve wasabi, if desired

    Method

    • How to Make Uni Donburi
    • Rinse the sushi rice under cold water until the water runs clear to remove excess starch
    • Drain the rice and transfer it to a rice cooker or pot with the appropriate amount of water
    • Cook the sushi rice according to your rice cooker or stovetop instructions
    • In a separate bowl, mix rice wine vinegar and sugar until the sugar dissolves completely
    • Once the rice is cooked, transfer it to a large bowl or hangiri and gently drizzle the vinegar mixture evenly over the rice
    • Use a rice paddle or spatula to gently fold and distribute the vinegar mixture throughout the rice, fanning the rice to cool it to room temperature
    • While the rice cools, slice the spring onion thinly and set aside for garnish
    • If using, ensure the salmon roe is thawed and drained
    • Arrange all topping components (sea urchin roe, salmon sashimi, salmon roe, sliced spring onion) neatly on a clean plate or tray for efficient assembly
    • Once rice has reached near room temperature but is still slightly warm, divide it evenly into serving bowls
    • Carefully arrange the fresh sea urchin roe and slices of salmon sashimi attractively over the rice in each bowl
    • If using, spoon the salmon roe atop the rice for added flavor and color
    • Sprinkle the sliced spring onion over the assembled donburi for a fresh, crisp garnish
    • Serve each bowl with Japanese soy sauce on the side for drizzling per preference
    • Offer wasabi separately if desired
    • For best presentation, keep the layout minimalist: allow the vibrant natural colors of the uni, salmon, and salmon roe to remain uncluttered
    • Serve immediately for optimal freshness and texture
    • Optional: Accompany with a small bowl of clear soup or Japanese pickles to complete the donburi experience