Sea Urchin Toast (also known as Uni Toast ) is a luxurious appetizer that celebrates the ocean’s most decadent delicacy—sea urchin roe. Creamy, briny, and subtly sweet, uni is best served simply, allowing its delicate flavor to shine. This dish is minimalist yet indulgent—ideal for sushi lovers or elegant dinner parties.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 10 minsCook Time 10 minsTotal Time 20 minsFor the Toast
4 slices of crusty bread, cut into 3–4 inch pieces (sourdough, brioche, or shokupan preferred)
2 tbsp unsalted butter or olive oil, for toasting
For the Topping
1 tray of fresh sea urchin (uni) (roughly 4–5 tongues/pieces per toast)
2 tbsp crème fraîche or lightly whipped mascarpone
½ tsp lemon zest
½ tsp yuzu juice (or fresh lemon juice)
Flaky sea salt, to finish
Chive blossoms, microgreens, or shiso leaves (optional garnish)
Toast the Bread
1
In a skillet or under a broiler, toast bread slices with butter or olive oil until golden and crisp on the outside but still tender inside.
Let cool slightly so toppings don’t melt.
Prepare the Cream Base
2
In a small bowl, mix crème fraîche with lemon zest and a splash of yuzu or lemon juice.
Spread a small dollop (about 1 tsp) on each toast slice.
Place the Uni
3
Gently place 3–5 tongues of sea urchin per toast, depending on size.
Use a spoon or tweezers to avoid breaking the delicate uni.
Garnish & Serve
4
Sprinkle with flaky sea salt and a few drops of yuzu or lemon juice for brightness.
Garnish with optional microgreens, finely snipped chives, or edible flowers.
Serve immediately, while toast is warm and uni is cool and fresh.
Serving Suggestions
5
Serve as a canapé , first course , or part of a seafood tasting menu .
Pairs exquisitely with Champagne , cold sake , or a dry white Burgundy .
Ingredients For the Toast
4 slices of crusty bread, cut into 3–4 inch pieces (sourdough, brioche, or shokupan preferred)
2 tbsp unsalted butter or olive oil, for toasting
For the Topping
1 tray of fresh sea urchin (uni) (roughly 4–5 tongues/pieces per toast)
2 tbsp crème fraîche or lightly whipped mascarpone
½ tsp lemon zest
½ tsp yuzu juice (or fresh lemon juice)
Flaky sea salt, to finish
Chive blossoms, microgreens, or shiso leaves (optional garnish)
Directions Toast the Bread
1
In a skillet or under a broiler, toast bread slices with butter or olive oil until golden and crisp on the outside but still tender inside.
Let cool slightly so toppings don’t melt.
Prepare the Cream Base
2
In a small bowl, mix crème fraîche with lemon zest and a splash of yuzu or lemon juice.
Spread a small dollop (about 1 tsp) on each toast slice.
Place the Uni
3
Gently place 3–5 tongues of sea urchin per toast, depending on size.
Use a spoon or tweezers to avoid breaking the delicate uni.
Garnish & Serve
4
Sprinkle with flaky sea salt and a few drops of yuzu or lemon juice for brightness.
Garnish with optional microgreens, finely snipped chives, or edible flowers.
Serve immediately, while toast is warm and uni is cool and fresh.
Serving Suggestions
5
Serve as a canapé , first course , or part of a seafood tasting menu .
Pairs exquisitely with Champagne , cold sake , or a dry white Burgundy .
Sea Urchin Toast (Uni Toast)
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