Soy-Free Uni Sushi
Delight in the luxurious flavors of the ocean with this Soy-Free Uni Sushi recipe, a refined twist on a classic Japanese favorite. Perfect for seafood lovers and sushi enthusiasts, this dish highlights the delicate taste and creamy texture of fresh uni (sea urchin) without relying on traditional soy sauce. Instead, a light citrus-infused olive oil dressing enhances the uni's natural sweetness, creating a beautifully balanced bite. Paired with perfectly seasoned sushi rice and nori, this recipe is a must-try for those seeking a gourmet, soy-free alternative. Ready in under an hour, this vibrant sushi creation is ideal for an elegant appetizer, a light meal, or a show-stopping addition to any sushi platter. Serve with optional pickled ginger and wasabi for a complete sushi experience!
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Recipe Information
Ingredients
- 4 lobes Fresh uni (sea urchin)
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 2 teaspoons Sugar
- 1 teaspoon Salt
- 1 sheet Nori (seaweed sheets)
- 1 teaspoon Lemon juice
- 0.5 teaspoons Olive oil
- 0.5 teaspoons Flaky sea salt
- 1 tablespoon Optional: Pickled ginger
- 0.25 teaspoons Optional: Wasabi
Instructions
Start by preparing your sushi rice: Rinse 1 cup of sushi rice in cold water until the water runs clear. This removes excess starch and helps achieve the perfect texture.
Combine the rinsed rice with 1.25 cups of water in a rice cooker or pot. Cook according to the rice cooker's instructions or, if using a pot, bring to a boil, reduce to a simmer, cover, and cook for 18-20 minutes until tender and water is absorbed.
While the rice cooks, prepare the sushi rice seasoning by mixing 2 tablespoons of rice vinegar, 2 teaspoons of sugar, and 1 teaspoon of salt in a small bowl. Stir until dissolved.
Once the rice is cooked, transfer it to a large, shallow bowl and gently fold in the rice seasoning using a wooden or silicone spoon. Let the rice cool to room temperature, covering it with a damp cloth to prevent it from drying out.
Cut the nori sheet into 1-inch-wide strips. These will be used to wrap around the rice to create the sushi shape.
In a small bowl, whisk together 1 teaspoon of lemon juice, 0.5 teaspoons of olive oil, and 0.5 teaspoons of flaky sea salt. This will act as your soy-free alternative sauce for the uni.
Wet your hands with a mixture of water and a touch of rice vinegar to prevent sticking, then scoop about 2 tablespoons of seasoned sushi rice (roughly the size of a ping-pong ball) into your hands. Shape it into an oblong ball.
Wrap a strip of nori around the rice ball, leaving the top exposed, and secure the ends by slightly moistening the nori where it overlaps.
Place a lobe of uni (sea urchin) on top of the rice and nori. Drizzle or lightly brush the prepared lemon-olive oil mixture over the uni to enhance its flavor and add moisture.
Repeat the process for the remaining uni and rice.
Serve immediately with optional accompaniments like pickled ginger and wasabi on the side.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 4007 mg | 174% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 9.2 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 707 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
