Uni (oo-nee) is the Japanese name for the edible part of the sea urchin. While colloquially referred to as the roe (eggs), uni sushi is actually the animal’s gonads (which produce the milt or roe).
Uni ranges in color from rich gold to light yellow, and has a creamy consistency that some love and is off-putting to others. It is nevertheless one sushi item that is in incredible demand around the world, which is reflected in its price.
Uni has a deep, buttery flavor packed with umami, and luscious texture that melts onto your palate.
All of this is layered atop a brisk, invigorating fragrance of the ocean, leading many to describe eating uni as experiencing the very essence of the sea.
Uni sushi has a light, sweet, and somewhat briny flavor and is is usually enjoyed as nigiri sushi or sashimi.
Uni sushi is also sometimes served with a raw quail egg. Uni is also considered an aphrodisiac by some.
It is harvested throughout the world, however the west coast of the U.S.
Urchins’ spiny shells can make getting to the uni tongues seem like a daunting task, but these tips should help the process go simply and smoothly: