Sushi Rice Risotto
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
51
Spice
43
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1.5 cups
White Rice (cooked short-grain)2.5 tbsps
Vinegar (sushi, recipe follows)3 cups
Dashi (recipe follows)1 cup
Rice Vinegar1 cup
Sugar1 cup
Salt4 cups
Spring Water (filtered)Directions:
1
Reheat the cooked rice in a steamer or microwave
2
Put the hot rice in a bowl and toss with the Sushi Vinegar
3
Let cool
4
Transfer the rice to a medium saucepan and pour the Dashi over it; stir to combine
5
Bring to a boil, uncovered
6
Reduce the heat to medium-low and simmer for 3 to 4 minutes
7
Add the light-colored soy, then pour the eggs right over the rice without stirring
8
Cook for 10 to 15 seconds, until the eggs are barely set
9
Remove the pan from the heat
10
Divide the rice among individual bowls and top each with wasabi, nori, and mitsuba
11
Serve immediately
12
In a large bowl add all the ingredients and stir to dissolve the sugar
13
Pour into a covered container
14
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
15
Place in a medium saucepan and add the spring water
16
Let stand at room temperature overnight
17
The next day, remove the kombu and bring the water to a simmer over medium heat
18
When it reaches a boil, remove from the heat and add the bonito flakes
19
Let stand until the bonito flakes sink to the bottom of the saucepan, about 15 minutes
20
Line a wire sieve with moistened, squeezed-dry cheesecloth and place over a bowl
21
Strain the dashi through the sieve
22
Use the dashi within a couple of hours of making
23
Do not refrigerate or freeze