Sea urchin rice

It is a dish cooked on the event days, such as birthday and Bon (one of the Buddhist festivals in summer) or when having a guest. When you open the rice cooker, the aroma of the seashore spreads out in this luxurious cooked rice.

Ingredients [2 to 3 serving(s)]

  • 2 cups Uruchimai, non-glutinous rice, or ordinary rice
  • 1/2 cup Mochigome, glutinous rice
  • 1/2 cup steamed sea urchin
  • A dollop of shiso (green perilla)
  • [Seasoning]
    ・25~35cc soy sauce
    ・12~13g sugar
    ・1 and 1/2 tbsp mirin
    ・1 and 1/2 tbsp sake
    ・1/2~1 tsp salt


  1. Wash and rinse uruchimai and mochigome together, and let it soak in a basic amount of water for about 30 minutes.
    Tips: Mixing mochigome, even when cold, does not fall apart and is sticky and tasty
  2. Before cooking the rice in step 1, add sea urchin and seasoning.
  3. When cooked, serve in the bowl and sprinkle shiso over it.

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