Uni (Sea Urchin) Toast

This dish is a great way to enjoy sea urchin. The uni is first seared then placed on top of toast with a touch of lemon. It’s simple, yet elegant and perfect as an appetizer or main course.


  • 1/2 pound sea urchin, thawed if frozen
  • 1 tablespoon grapeseed oil or other neutral oil
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/2 lemon
  • 4 slices sourdough bread, toasted


  1. Remove the uni from its shell and discard the intestines and any brown bits. Rinse the uni under cold water and pat dry.
  2. In a skillet over medium-high heat, heat the oil. Add the uni and cook, stirring occasionally, until seared on the outside but still raw in the center, about 2 minutes.
  3. Remove from the heat and season with the salt and pepper. Squeeze the lemon over the uni.
  4. Place the uni on the toast and serve immediately.

Potential changes & improvements

If you’re not a fan of raw sea urchin, you can cook it longer in the pan. Just be careful not to overcook it or it will become tough and rubbery.

For a more substantial dish, you can add some avocado or other fresh vegetables to the toast.

What other food it works well with

This dish goes well with a glass of white wine or Champagne.

Common Mistakes

One common mistake is to overcook the uni. As mentioned above, this will make it tough and rubbery. Another mistake is to use too much lemon, which can overpower the delicate flavor of the uni.

Nutritional Information

Sea urchin is a good source of protein, omega-3 fatty acids, and vitamins A and C. It also contains small amounts of iron, calcium, and magnesium.


Sea urchin contains iodine, which can be an allergen for some people. It also contains small amounts of histamine.

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