Ingredients
ngredients may vary a little according to what you have on hand.
1.5 cups of cooked sushi rice
2.5 table spoons of sushi vinegar
3 cups of Dashi (but you can you a good fish stock instead)
1 teaspoon of light soy sauce
2 cups of fish (leftover from a sushi diner)
2 eggs beaten
2 teasponns of grated fresh wasabi (this is optional)
1 tablespoon of shredded nori
1/4 cup of finely chopped geen onions or shallots (for garnishing)
Preparation
The preparation is pretty straigh foward. Please note that you should do this recipe the day after your sushi. If you wait too long the fish won’t taste as good.
Reheat the cooked rice in a steamer or microwave
Put the hot rice in a bowl and toss with the sushi vinegar
Chop the fish in little chunks
Transfer the rice to a medium saucpan and pour the Dashi or stock over it
Stir to combine
Bring to a boil, uncovered
Reduce the heat to medium-low and simmer for 3-4 minutes
Lightly cook the fish in a seperate pan
Add the soy sauce, then pour the eggs right over the rice without stirring
Cook for 10 to 15 secondes until de eggs are barely set
Remove from the heat
Mix in the fish and eggs
Divide the Risotto in 4 seperate bowls
Top the bowls with wasabi, nori and shallots or green onions
Serve immediately
