Sushi Rice Risotto Recipe

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Sushi Rice Risotto
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Ingredients
15
Count
Nutrition
196
Calories
Total time
26
Minutes
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Ingredients:

  • 2 1/2 tbsp sushi vinegar , recipe follows
  • 3 cups dashi , recipe follows
  • 1 tsp light-colored soy sauce
  • 2 tsp grated fresh wasabi (* chef's note)
  • 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

Directions:

  1. 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.
  2. Reheat the cooked rice in a steamer or microwave. Put the hot rice in a bowl and toss with the Sushi Vinegar. Let cool.
  3. 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.
  4. 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.
  5. Divide the rice among individual bowls and top each with wasabi, nori, and mitsuba. Serve immediately.
  6. * Chef's Note: In this recipe, frozen wasabi paste or paste made from the powder may be substituted if fresh is unavailable.
  7. 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
  8. 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.
  9. 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.
  10. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 195.98 Kcal (821 kJ)
Calories from fat 19.8 Kcal
% Daily Value*
Total Fat 2.2g 3%
Cholesterol 83.84mg 28%
Sodium 7288.85mg 304%
Potassium 52.86mg 1%
Total Carbs 34.81g 12%
Sugars 16.01g 64%
Dietary Fiber 1.55g 6%
Protein 8.19g 16%
Vitamin C 4.4mg 7%
Iron 1.3mg 7%
Calcium 56.7mg 6%
Amount Per 100 g
Calories 58.02 Kcal (243 kJ)
Calories from fat 5.86 Kcal
% Daily Value*
Total Fat 0.65g 3%
Cholesterol 24.82mg 28%
Sodium 2157.92mg 304%
Potassium 15.65mg 1%
Total Carbs 10.3g 12%
Sugars 4.74g 64%
Dietary Fiber 0.46g 6%
Protein 2.42g 16%
Vitamin C 1.3mg 7%
Iron 0.4mg 7%
Calcium 16.8mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.8
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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