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 |
| Level: | Intermediate |
| Total: | 26 min |
| Prep: | 15 min |
| Cook: | 11 min |
| Yield: | 4 servings |
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
- 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
- 1 piece dashi kombu, 4 by 6-inches
- 4 cups filtered spring water
- 1/2 cup loosely packed bonito flakes
Instructions
- 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.
- 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.
Nutrition Facts
| 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 |
| 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 |