Kombu-Cured Hokkaido Sea Urchin with Charred Aji Amarillo Silk on Crispy Nori Crisps

Instructions

1. 1

   Lay out 2 pieces dried kombu sheets on a clean board and lightly brush both sides with 2 tbsp dry junmai sake to soften the surface and wake up the naturally occurring glutamic acid. Gently arrange 100 g Hokkaido sea urchin (grade A bafun or kita-murasaki uni) in a single layer over one sheet, then sandwich with the second sheet. Wrap snugly in parchment paper and refrigerate for 15 minutes to lightly cure.

   15 min

   Tip: Don't press down heavily; uni is fragile. The sake dissolves surface kombu salts, triggering a gentle osmotic transfer that pulls just 3% surface moisture from the uni, tightening its custardy structure without making it dense.

2. 2

   Heat a small dry cast-iron skillet over high heat. Add 2 tbsp aji amarillo paste directly to the hot pan and sear without stirring for 90 seconds until it chars slightly along the edges and develops a fragrant, smoky aroma, then immediately scrape it onto a small plate to cool.

   3 min

   Tip: Charring the paste concentrates the bright, fruity heat of the Peruvian chiles and adds depth that mirrors the roasted notes in the kombu.

3. 3

   In a small high-speed blender or immersion blender cup, combine the charred aji amarillo paste with 0.5 ripe Hass avocado, 1.5 tbsp shiro miso (sweet white miso), 1 tbsp fresh yuzu juice, and 1 tsp toasted sesame oil. Blend on high for 2 minutes until glossy and silky-smooth. Transfer into a small piping bag or squeeze bottle.

   5 min

   Tip: The avocado provides natural monounsaturated fats that emulsify seamlessly with the miso sugars and yuzu acidity, creating a velvet base that grips the palate.

4. 4

   Heat 0.5 cup neutral high-heat oil in a wide, shallow skillet to 375°F (190°C). Moisten a piece of cut rice paper from 4 sheets Vietnamese rice paper rounds with a damp towel, press a matching rectangle of 2 sheets roasted sushi nori sheets onto its center, and carefully drop into the hot oil. Fry for 4 seconds until the rice paper puffs and curls into a shatteringly crisp white-and-black cracker. Transfer to paper towels to drain, repeating with the remaining pieces.

   6 min

   Tip: Keep the oil temp steady at 375°F. Too cool and the rice paper absorbs grease without puffing; too hot and the nori scorches instantly.

5. 5

   Remove the wrapped uni from the refrigerator. Peel back the top kombu sheet and gently lift the cured 100 g Hokkaido sea urchin (grade A bafun or kita-murasaki uni) lobes onto a chilled plate using a small offset spatula. Season the tops with a whisper of 0.25 tsp smoked sea salt flakes and 0.5 tsp toasted white sesame seeds.

   2 min

   Tip: Notice how the lobes have firmed along their seams—they now hold their architecture beautifully while staying completely luscious inside.

6. 6

   To assemble, arrange 8 crispy nori-rice crackers on a chilled serving platter. Pipe a generous dollop of the charred avocado-miso silk onto the center of each cracker. Gently place 1 to 2 tongues of kombu-cured Hokkaido uni directly on top of the silk. Crown each with a cluster of 1 finger lime pearls and 16 micro purple shiso leaves, and serve immediately.

   4 min

   Tip: Eat in one single bite within 3 minutes of assembly so the crackle of the fried rice paper contrasts sharply with the cold, melting uni.