Ingredients
Scale
- 12 oz fresh sushi-grade maguro (tuna)
- 8 oz sushi-grade hamachi (yellowtail)
- 2 oz sushi-grade uni (sea urchin), chilled
- 1 large egg, beaten with 1 tbsp mirin and 1 tsp sugar (for tamagoyaki)
- 2 cups sushi rice, cooked and seasoned with rice vinegar, sugar, and salt
- 1 sheet roasted nori, cut into strips
- 1 tsp yuzu kosho (or substitute with lime zest + serrano chili)
- Edible gold flakes, for garnish
- Microgreens and shiso leaves, for garnish
- Wasabi, pickled ginger, and soy sauce, for serving
Instructions
- Prepare sushi rice: Cook and season with sushi vinegar. Let cool to body temperature.
- Make tamagoyaki: Cook beaten egg in rectangular pan, rolling carefully to form a compact log. Slice into 12 rounds.
- Prepare fish: Using a sharp knife, slice maguro and hamachi into 12 uniform slices (~â…› inch thick). Chill.
- Shape nigiri: Hold a small ball of rice (½ tbsp) in hand, lightly coated in water. Top with fish, pressing gently to adhere.
- Assemble uni nigiri: Place a tiny dollop of wasabi on rice, top with a leaf of uni. Secure with a nori strip.
- Arrange on black slate or oak board: Alternate nigiri types in elegant clusters. Dot with yuzu kosho, scatter microgreens, and sprinkle gold flakes.
- Serve immediately with wasabi, pickled ginger, and soy sauce on the side.
Notes
- Always use sushi-grade fish certified for raw consumption.
- Keep ingredients cold until assembly—uni especially oxidizes quickly.
- For cinematic flair, serve with chopsticks wrapped in gold foil and a mini gold-dusted soy sauce ramekin.
- Non-alcoholic pairing: Yuzu sparkling water with fresh mint.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Method: Assembly
- Cuisine: Japanese
- Diet: Pescatarian
Nutrition
- Serving Size: 1 platter /4
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
