Sushi Rice Risotto
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 414
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 85
- Dietary Fiber
- 0
- Sugar
- 25
- Protein
- 9
- Cholesterol
- 80
- Sodium
- 1082
- Total: 26 min
- Prep: 15 min
- Cook: 11 min
Ingredients
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
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.