Soy-Free Uni Sushi

Indulge in the luxurious flavors of the sea with this Soy-Free Uni Sushi, a delicate and refined alternative to traditional sushi recipes. Featuring briny fresh uni (sea urchin) atop perfectly seasoned sushi rice, this dish trades soy sauce for a zesty lemon-olive oil drizzle that enhances the uni’s natural sweetness without overpowering its rich, buttery texture. Wrapped in crisp nori and balanced with a hint of flaky sea salt, this recipe is ideal for those following soy-free diets or simply seeking a unique sushi experience. Ready in under an hour, this elegant recipe is perfect for an intimate dinner or as a show-stopping appetizer, complete with optional pickled ginger and wasabi for added depth of flavor. Expertly elevate your at-home sushi game with this simple, yet sophisticated dish!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 2

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Cut the nori sheet into 1-inch-wide strips. These will be used to wrap around the rice to create the sushi shape.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Repeat the process for the remaining uni and rice.

Step 11

Serve immediately with optional accompaniments like pickled ginger and wasabi on the side.

Nutrition Facts

Serving size	(760.6g)

Amount per serving	% Daily Value*
Calories	636.1

Total Fat 16.2g	0%
Saturated Fat 3.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 400mg	0%
Sodium 4006.6mg	0%
Total Carbohydrate 77.9g	0%
Dietary Fiber 1.1g	0%
Total Sugars 9.2g
Protein 32.2g	0%

Vitamin D 0IU	0%
Calcium 94.1mg	0%
Iron 2.4mg	0%
Potassium 707.4mg	0%

*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.

Source of Calories

Fat: 24.9%

Protein: 22.0%

Carbs: 53.2%