Uni don (うに丼) or sea urchin rice bowl is a traditional Japanese food in Hokkaido which consists of a bowl of rice topped with sea urchin.
Hokkaido, Japan, is renowned for its exceptional seafood, particularly the "uni don" or sea urchin rice bowl, a dish celebrated for its sweet, melt-in-the-mouth texture. This traditional delicacy, named one of Japan's "100 Best Local Dishes," features a bowl of rice topped with fresh or salted sea urchin, often accompanied by wasabi, soy sauce, and seaweed. Hokkaido is the premier producer of sea urchins in Japan, offering various types throughout the year due to its diverse fishing locations and seasons. Sea urchins in Hokkaido are harvested carefully to avoid overfishing, given their ecological significance and culinary value.
The uni is actually the gonads of the sea urchin, a sought-after component for its luxurious taste. While sea urchins are primarily associated with sushi, they are also enjoyed as sashimi or in rice bowls. Despite its appeal, some find the flavor of raw sea urchin challenging, often due to the presence of alum used in preservation.
Numerous eateries in Japan offer sea urchin delicacies, from Hokkai Banya's seafood bowls at Tokyo's Tsukiji Market to UNIYAHOLIC's innovative sea urchin dishes. Furthermore, Uniya no Amagokoro in Tokyo Station allows diners to create custom sea urchin bowls from a global selection. Sea urchin's popularity and limited supply have made it both an expensive and highly coveted ingredient in Japanese cuisine.