History
Hokkaido has fished sea urchin for over a century along its Rishiri and Rebun coastlines off the northern tip of the island. Sapporo's uni-don bowl rose as a market-shop format at Nijo Market and the Curb Market through the 1980s and 1990s; today the city's market kaisendon bowls stack uni, ikura and crab in three-colour configurations. Sushi Miyakawa and Sushiya no Saito use Rishiri bafun uni as the centrepiece of their summer omakase nigiri.
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Common allergens: Shellfish, Soy
Make it at home
Ingredients
- 2 trays Hokkaido bafun uni, 60-100g each
- 200g sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- Nori sheets, cut into strips
- Wasabi
- Light soy sauce
- Shiso leaves for garnish
Method
- Rinse rice in cold water 4 times until water runs clear. Cook with 220ml water in a rice cooker or covered pot.
- While rice is cooking, mix rice vinegar, sugar and salt in a small bowl until dissolved.
- When rice is cooked, fan it gently and fold in the seasoned vinegar; rice should be just-warm when serving.
- Divide rice between two bowls. Layer half a sheet of nori strips on top.
- Carefully arrange uni pieces over the nori, covering as much surface as possible.
- Add a small dot of wasabi to the side and a shiso leaf for colour.
- Serve immediately with light soy sauce on the side, used sparingly.
Tip from the editors. Don't refrigerate uni before serving; warm rice plus cold uni is the textural point of the dish.
Where to eat hokkaido uni-don (sea urchin bowl)
Hokkaido Uni-Don (Sea Urchin Bowl) in Sapporo
Nijo Ichiba Ohiso ★ 4.6
A Nijo Market sushi-and-donburi counter. The cheapest kaisendon (mixed seafood-over-rice) bowls land 1,800 yen; uni-ikura-crab triple bowls 2,800.
TryKaisendon
TipWalk in early; the queue stretches by 09:00 in summer Cash is faster than card.
Sushi Miyakawa 3 ★ ★ 4.9
Three Michelin stars in the 2017 Hokkaido guide, the only sushi at that tier in Hokkaido. Seven seats, two seatings (17:00 and 19:30), omakase only.
OrderThe omakase: aged tuna progression and Hokkaido uni nigiri are the season-defining courses.
Book6 weeks ahead
TipReservations open through Tableall the first day of each month for the month two months out; closed Wednesdays.
Sushiya no Saito ★ 4.6
Ezomae omakase counter since 2000 at the south edge of Susukino. Two course menus, Kiwami and Miyabi, both lean on Hokkaido seafood with light aging.
OrderKiwami evening omakase with the aged tuna progression and uni-on-rice.
Book4 weeks ahead
TipBook direct through the operator site; counter only, no private rooms.
Sushi Hidetaka ★ 4.5
Chef Hidetaka trained at the Michelin-starred Sushi Zen and opened a quieter eight-seat hinoki counter in Susukino. At Chuo-ku. Booking recommended.
Why locals goEight-seat hinoki counter in Susukino, Sushi Zen alumnus; needs a six-week reservation.
TipCounter only; reservations open six weeks ahead. Cash or card accepted.
More cities are in research. Want hokkaido uni-don (sea urchin bowl) covered somewhere specific? Tell us where you want to eat.