- Level: Intermediate
- Total: 26 min
- Prep: 15 min
- Cook: 11 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 414
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 0 g
- Sugar
- 25 g
- Protein
- 9 g
- Cholesterol
- 80 mg
- Sodium
- 1082 mg
This recipe offers a quick and delicious way to use leftover rice. Of course, markets sell pre-seasoned sushi vinegar, but it is easy and much better to make it yourself so you can control the amount of sweetness and tartness.
- Level: Intermediate
- Total: 26 min
- Prep: 15 min
- Cook: 11 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 414
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 0 g
- Sugar
- 25 g
- Protein
- 9 g
- Cholesterol
- 80 mg
- Sodium
- 1082 mg
Ingredients
Sushi Vinegar:
Dashi:
Directions
- Reheat the cooked rice in a steamer or microwave. Put the hot rice in a bowl and toss with the Sushi Vinegar. Let cool.
- Transfer the rice to a medium saucepan and pour the Dashi over it; stir to combine. Bring to a boil, uncovered. Reduce the heat to medium-low and simmer for 3 to 4 minutes.
- Add the light-colored soy, then pour the eggs right over the rice without stirring. Cook for 10 to 15 seconds, until the eggs are barely set. Remove the pan from the heat.
- Divide the rice among individual bowls and top each with wasabi, nori, and mitsuba. Serve immediately.
Sushi Vinegar:
- In a large bowl add all the ingredients and stir to dissolve the sugar. Pour into a covered container. The sushi vinegar will keep for at least 2 months
Dashi:
- The night before using the dashi, wipe the kombu clean with a wet kitchen towel to remove any grit, but do not rub off the white powder; much of the flavor lies in its natural MSG. Place in a medium saucepan and add the spring water. Let stand at room temperature overnight.
- The next day, remove the kombu and bring the water to a simmer over medium heat. When it reaches a boil, remove from the heat and add the bonito flakes. Let stand until the bonito flakes sink to the bottom of the saucepan, about 15 minutes.
- Line a wire sieve with moistened, squeezed-dry cheesecloth and place over a bowl. Strain the dashi through the sieve. Use the dashi within a couple of hours of making. Do not refrigerate or freeze.
Cook’s Note
* Chef's Note: In this recipe, frozen wasabi paste or paste made from the powder may be substituted if fresh is unavailable.
