Sushi Rice Risotto

Total Time:
26 min
15 min
11 min

4 servings

  • 1 1/2 cups cooked short-grain white rice
  • 2 1/2 tablespoons sushi vinegar, recipe follows
  • 3 cups Dashi, recipe follows
  • 1 teaspoon light-colored soy sauce
  • 2 eggs, beaten
  • 2 teaspoons grated fresh wasabi (* Chef's Note)
  • 1 tablespoon shredded nori (kizami nori)
  • 3 or 4 sprigs mitsuba leaves, minced, or chopped scallions or chives, for garnish
  • Sushi Vinegar:
  • 1/2 cup sake-mash vinegar (akazu), or regular white wine vinegar
  • 1/2 cup rice vinegar
  • 1/2 cup sugar
  • 1/4 cup salt
  • Dashi:
  • 1 piece dashi kombu, 4 by 6-inches
  • 4 cups filtered spring water
  • 1/2 cup loosely packed bonito flakes
  • 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.

  • 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.

  • * Chef's Note: In this recipe, frozen wasabi paste or paste made from the powder may be substituted if fresh is unavailable.

  • 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

  • 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.

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