Spicy uni lardo sushi lettuce cups
About 1 hour, 10 minutes. Makes 24 lettuce cups.
1 tablespoon doubanjiang 1 teaspoon red chile oil 1⁄8 teaspoon minced fresh ginger 1⁄8 teaspoon Chinese black vinegar 1⁄2 teaspoon sugar 1⁄4 teaspoon mirin 1⁄4 teaspoon rice vinegar 1⁄4 teaspoon kosher salt ¾ cup short-grain Japanese rice, such as Calrose 24 Little Gem lettuce leaves or the 24 smallest leaves from 2 heads of butter lettuce (about 1 pound) 1⁄2 teaspoon vegetable oil 24 paper-thin, postage-stamp sized slices of lardo, 2 to 3 ounces 24 lobes of sea urchin, about 6 ounces 3 scallions, thinly sliced, for garnish
1. In a bowl, stir the doubanjiang, chile oil, ginger and black vinegar with 1 tablespoon of water. Set aside.
2. In another bowl, combine the sugar, mirin, rice vinegar and salt. Set aside.
3. Cook the rice in a rice cooker according to the
manufacturer's instructions. Alternatively, in a small saucepan, combine the rice with 1¼ cups of cold water and bring to a boil over high heat. Cover and simmer over low heat until the water is absorbed, 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
4. Transfer 1 cup of the hot, cooked rice to a small bowl; reserve the rest for another use. While the rice is still hot, sprinkle the sugar, mirin, rice vinegar mixture over the rice and using a wooden paddle, mix to blend. While the rice is still warm, using wet hands, form the rice into 24 loosely packed 1/2-inch balls.
5. Arrange the 24 lettuce leaves on a platter.
6. In a large nonstick skillet, heat the oil over medium heat. Add the rice balls and cook, turning, until crispy all over, about 12 minutes.
7. Wrap a slice of lardo around each warm rice ball and set in a lettuce cup. Top each with a lobe of sea urchin and dab with the doubanjiang sauce. Garnish with scallions. Serve immediately.
Note: Adapted from a recipe by Sang Yoon. Fresh sea urchin, also known as uni, can be found at select Japanese markets.