Sea Urchin Bibimbap
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Chilled uni meant for raw eating goes onto rice that has been allowed to stop steaming.
Read more
Rice that is too hot starts to cook the surface of the roe and changes its texture. There is no gochujang, just a little sesame oil and sesame seeds, with shredded lettuce, radish sprouts and seasoned seaweed flakes.
Ingredients
Instructions
- 1
Use sea urchin intended for raw consumption.
Place the fresh sea urchin roe in a sieve, rinse very gently under cold running water, and drain completely. Keep it refrigerated until assembly.
- 2
Wash the lettuce thoroughly, shake off the water, and slice into thin strips about 0.5cm thick.
Rinse the radish sprouts and drain them thoroughly as well.
- 3
Divide the warm rice equally into two serving bowls.
If strong steam is rising, let it settle briefly before adding the sea urchin.
- 4
Lay the shredded lettuce over the rice, and place a generous portion of the sea urchin roe on top.
- 5
Top with seaweed flakes and radish sprouts, drizzle with sesame oil and sesame seeds, and serve to be mixed gently.
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