Los Angeles Times

Spicy uni lardo sushi lettuce cups

About 1 hour, 10 minutes. Makes 24 lettuce cups.

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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.

 ?? Ricardo DeAratanha Los Angeles Times ?? SANG YOON’S spicy uni lardo sushi lettuce cups are a hybrid of nigiri sushi and lettuce wraps.
Ricardo DeAratanha Los Angeles Times SANG YOON’S spicy uni lardo sushi lettuce cups are a hybrid of nigiri sushi and lettuce wraps.

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