To many Australians, Sea Urchin might seem like a strange thing to eat, but in many other countries – especially Japan – it is a highly prized ingredient. 

We have spent the past few days diving deep into this interesting species (check out our articles 'All About Sea Urchin' and 'Eat the Problem' to learn more) and we are rounding out the week with some recipe suggestions. If you're keen to try cooking urchin at home, these are a great start.  

Still nervous? Book into Sydney Seafood School's 'Urchin Uncovered' Cooking Class to learn from the experts! 

Shoutout to Sea Urchin Harvest for three of these fantastic recipes!

Sea Urchin Pasta 

Recipe Here

This pasta dish is simple, delicious, and one of the best ways to enjoy urchins' sweet, salty roe. You’ll often find it on menus in southern Italy, where urchin is known as ricci di mare. 

Sea Urchin with Osetra Caviar, Coconut Cream, Coriander Oil, Radish & Cashew 

Recipe Here

This recipe comes to you from Sea Urchin Harvest, NSW's leading Sea Urchin processor. It looks very fancy, but is deceptively simple to whip up, and a great way to enjoy the taste of urchin without too much adornment. 

Seafood Hotpot with Sea Urchin Stock, Sea Urchin, Scallops, Crab, Kingfish, Prawns & Wakame

Recipe Here

Perfect for winter, this nutritious seafood hotpot not only featured Sea Urchin roe, but also combines it with a delicious broth that is infused with all of the Urchin's umami flavour.
 

Sea Urchin Sushi

Recipe Here

The Japanese know how to appreciate Uni better than most, so why not take inspiration from their cuisine? Sushi is a great way to involve your family in cooking and understanding the wonderful flavour of sea urchin. In Japan, uni is generally served as gunkan maki sushi – but you can experiment with different styles. Sea Urchin Harvest suggest three in this recipe.