-
1
This recipe offers a quick and delicious way to use leftover rice.
-
2
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.
-
3
Reheat the cooked rice in a steamer or microwave.
-
4
Put the hot rice in a bowl and toss with the Sushi Vinegar.
-
5
Let cool.
-
6
Transfer the rice to a medium saucepan and pour the Dashi over it; stir to combine.
-
7
Bring to a boil, uncovered.
-
8
Reduce the heat to medium-low and simmer for 3 to 4 minutes.
-
9
Add the light-colored soy, then pour the eggs right over the rice without stirring.
-
10
Cook for 10 to 15 seconds, until the eggs are barely set.
-
11
Remove the pan from the heat.
-
12
Divide the rice among individual bowls and top each with wasabi, nori, and mitsuba.
-
13
Serve immediately.
-
14
* Chef's Note: In this recipe, frozen wasabi paste or paste made from the powder may be substituted if fresh is unavailable.
-
15
In a large bowl add all the ingredients and stir to dissolve the sugar.
-
16
Pour into a covered container.
-
17
The sushi vinegar will keep for at least 2 months
-
18
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.
-
19
Place in a medium saucepan and add the spring water.
-
20
Let stand at room temperature overnight.
-
21
The next day, remove the kombu and bring the water to a simmer over medium heat.
-
22
When it reaches a boil, remove from the heat and add the bonito flakes.
-
23
Let stand until the bonito flakes sink to the bottom of the saucepan, about 15 minutes.
-
24
Line a wire sieve with moistened, squeezed-dry cheesecloth and place over a bowl.
-
25
Strain the dashi through the sieve.
-
26
Use the dashi within a couple of hours of making.
-
27
Do not refrigerate or freeze.
