Strongylocentrotus droebachiensis.

A blend of creamy sweetness, rich umami, and a clean, briny "taste of the ocean.

Opening and preparing a sea urchin is simpler than you might think, but it requires care due to the sharp spines. The goal is to safely access and clean the five edible segments of roe, known as uni.

What You Will Need

• Live Sea Urchin
• Thick Gloves (Cut-resistant or rubber gloves are highly recommended for safety)
• Sharp Kitchen Shears (or strong, clean scissors)
• Small Spoon (a demitasse or grapefruit spoon works well)
• Two Bowls:One for waste/discarded liquidOne with Saltwater Brine (use 1 tablespoon of salt per 2 cups of cold water—this prevents the uni from turning mushy, unlike fresh water)
• Paper Towels or a Clean Cloth

Step-by-Step Preparation

1. Handle and Position the Urchin

• Wear Gloves: Always wear gloves to protect your hands from the spines.
• Find the Mouth: Turn the sea urchin over so the small, circular mouth (often called "Aristotle's Lantern") is facing upward. This is the flattest, least spiny part of the shell.

2. Open the Shell

• Cut the Opening: Using the kitchen shears, carefully cut a circle around the mouth of the urchin. The shell is rigid but not extremely thick. Some chefs prefer to cut a larger circle near the perimeter of the flat underside for easier access.
• Remove and Drain: Lift and remove the cut-out section of the shell, including the mouthparts (which look like a white, five-pronged structure).
• Drain the Liquid: Invert the urchin over your waste bowl to pour out the dark liquid and any loose internal contents. This liquid is mostly seawater and digestive matter.

3. Extract the Uni

• Identify the Uni: Look inside the hollowed shell. You will see five bright orange or yellow/gold, tongue-shaped segments attached to the inside walls of the shell. This is the prized uni.
• Gently Scoop: Take your small spoon and carefully slide it underneath each uni segment, scooping it out in one piece. The goal is to keep the strips intact for the best presentation.
• Clean Out Debris: Inside the shell, you will also see some dark, green-black or brown material—this is the digestive tract and partially digested kelp. Do not scoop this out with the uni. Use the spoon to scrape and remove as much of this debris as possible before removing the uni, or use a paper towel to wipe it clean.

4. Rinse and Final Clean

• Rinse in Brine: Place the scooped uni pieces into your bowl of saltwater brine. Gently swish the uni in the brine to wash off any remaining black debris or small pieces of shell.
• Final Inspection: You can use your fingers or a pair of tweezers to meticulously remove any tiny, stubborn black bits clinging to the roe.
• Pat Dry: Carefully transfer the cleaned uni onto a dry paper towel or clean cloth. Let them rest for a minute to absorb any excess moisture.

🍽️ Serving Suggestions

• Raw and Simple: This is the best way to appreciate the fresh flavor. Serve the uni immediately on its own, perhaps with a touch of good sea salt, a tiny squeeze of Meyer lemon, or a drizzle of high-quality olive oil.
• Classic Uni: Serve it atop a small bed of warm, seasoned sushi rice (nigiri) or wrapped in nori seaweed (gunkan-maki).
• Gourmet: Use it to make a decadent Uni Pasta Sauce (blended with a little cream and butter) or stir a spoonful into a simple seafood risotto at the very end.