Spicy Uni-Lardo Sushi in Lettuce Cups

Cook the rice in a rice cooker according to the manufacturer's instructions. Alternatively, in a small saucepan, combine the rice with 1 cup 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. Transfer 1 cup of the cooked rice to a small bowl; reserve the rest for another use.

In a bowl, stir thetobanjan,chile oil, ginger and black vinegar with 1 tablespoon of water. In another bowl, combine the sugar, mirin, rice vinegar and salt and sprinkle it over the 1 cup of rice; mix well. Form the rice into 24 loosely packed 1/2-inch balls.

Arrange the 24 lettuce leaves on a platter. In a large nonstick skillet, heat the oil. Add the rice balls and cook over moderately low heat, turning, until crispy all over, 6 minutes. 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 thetobanjansauce. Garnish with scallions and serve.