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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.
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1. Reheat the cooked rice in a steamer or microwave
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2. Put the hot rice in a bowl and toss with the sushi vinegar
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3. Chop the fish in little chunks
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1. Transfer the rice to a medium saucpan and pour the Dashi or stock over it
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2. Stir to combine
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3. Bring to a boil, uncovered
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4. Reduce the heat to medium-low and simmer for 3-4 minutes
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5. Lightly cook the fish in a seperate pan
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6. Add the soy sauce, then pour the eggs right over the rice without stirring
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7. Cook for 10 to 15 secondes until de eggs are barely set
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8. Remove from the heat
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9. Mix in the fish and eggs
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1. Divide the Risotto in 4 seperate bowls
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2. Top the bowls with wasabi, nori and shallots or green onions
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3. Serve immediately
