Method

• 1.
  For the seaweed crackers, combine nori and 1/2 cup (125ml) water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until nori has broken down. Add soy, sake and mirin, reduce heat to low, and cook, stirring occasionally, for 12-15 minutes until liquid has almost evaporated.
• 2.
  Reserve 110g seaweed paste (keep remaining paste refrigerated for up to 3 days and use to stir through rice dishes). Place our, salt and reserved paste in a food processor and whiz to combine.
• 3.
  With the motor running, slowly add 1/2 cup (125ml) hot water until a dough forms (dough will be quite wet).
• 4.
  Lay out 2 x 50cm lengths of plastic wrap on a clean work surface, one on top of the other, spreading out smoothly to make sure there are no air bubbles.
• 5.
  Shape the dough into a rough 5cm diameter cylinder, and place it along the bottom half of the plastic wrap (dough will hold its shape when wrapped).
• 6.
  Working quickly, roll up the dough. Twist ends to tighten the cylinder, then tie each end to secure.
• 7.
  Place a steamer over a pan of rapidly boiling water. Place plastic wrapped dough in steamer and steam, topping up pan with water if necessary, for 1 hour or until slightly firm. (If plastic splits, wrap with 2 more sheets of plastic wrap.)
• 8.
  Refrigerate dough overnight to firm up.
• 9.
  The next day, preheat oven to 50°C. Remove plastic wrap from dough, then slice into 1-1.5mm-thick rounds. Place rounds on a baking paper-lined baking tray. Bake for 3-4 hours until dry to touch.
• 10.
  Fill a deep-fryer or a large saucepan one-third full with grapeseed oil and heat to 200°C (a cube of bread will turn golden in 20 seconds when oil is hot enough).
• 11.
  Deep-fry crackers one at a time for 10 seconds or until puffed up (if the first cracker is chewy, the dough will need to be dried in the oven for longer). Drain crackers on paper towel.
• 12.
  Meanwhile, to make the pickled eschalot, place eschalot in a bowl. Place vinegar, sugar, 1/2 cup (125ml) water and 2 tsp salt in a saucepan over medium heat, stirring until the sugar dissolves. Remove from heat and set aside for 10 minutes to cool. Pour over eschalots and set aside for at least 2 hours to pickle.

• 13.
  When ready to serve, place a piece of sea urchin on each cracker, season with a pinch of salt and top with spring onion and pickled eschalot. Serve immediately.