Uni (Sea Urchin) and Shrimp Bibimbap

Uni (Sea Urchin) and Shrimp Bibimbap

Ingredients:

  • 1/4 cup Uni (sea urchin);
  • 4 large cooked shrimps;
  • 1 cup cooked rice;
  • 1/2 cup cooked quinoa;
  • 2 tablespoons sushi flying fish eggs;
  • 1/4 cup (60 ml) Japanese vinegar;
  • 1/2 teaspoon sugar;
  • 1 teaspoon wasebi powder;
  • 1 teaspoon water;
  • 1 tablespoon liquid aminos/soy sauce;
  • 2 tablespoons Japanese pickled vegetable;
  • 2 tablespoons pickled ginger;
  • 1 sheet roasted seaweed

Recipe:

Serving for 2

  1. Rinse quinoa until water runs clear;
  2. Cook in water, one to one, until translucent;
  3. Set aside, cool to room temperature;
  4. Cook rice and cool to room temperature;
  5. Mix wasebi powder with water, one to one;
  6. Add liquid aminos/soy sauce, adjust to taste;
  7. Clean and devein shrimps;
  8. Cook shrimps in boiling water until turn pink;
  9. Take them out to cool;
  10. Shell and split to half along the back, set aside;
  11. Cut roasted seaweed to 1/4” ( 0.5 cm) thin strips;
  12. Dissolve sugar in Japanese vinegar;
  13. Mix cooked rice and quinoa with sugar vinegar mixture;
  14. 1/2 teaspoon liquid aminos;
  15. Add flying fish eggs;
  16. Layer with pickled ginger and vegetable;
  17. Top with shrimps, sea urchin and roasted seaweed;
  18. Serve with wasebi sauce in a small bowl.

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