Sea Urchin Sushi recipe - ingredients, nutrition and when to eat it
Sea urchin sushi is made with fresh sea urchin roe on rice, wrapped in seaweed. The soft, creamy roe pairs with a subtle ocean aroma and tangy rice.
Sea urchin sushi is made with fresh sea urchin roe on rice, wrapped in seaweed. The soft, creamy roe pairs with a subtle ocean aroma and tangy rice. It’s a lovely choice for lunch or dinner when you want to enjoy seasonal seafood.
Seafood · 15 minutes to cook
Nutrition (per 191.3g serving): 263.9 kcal · protein 7.4g · carbohydrate 52g · fat 2.2g · sodium 123.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Don’t rinse the sea urchin roe; keep it chilled and add it just before serving to help it hold its shape and aroma.
Tips: If the rice is hot, it can soften the roe, so let the rice cool until just warm before adding it.
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Ingredients (1 serving)
- Sea urchin — 30 g
- Rice — 1 bowl
- Nori — 1 sheet
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Salt — 0.3 g
- Wasabi — 2 g