Risotto di mare japanese style

Risotto di mare japanese style
 
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This recipe was uploaded
by pevachon

 
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Ingredients

Ingredients
Method
 
  • Ingredients 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)
Préparation

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.

1. Reheat the cooked rice in a steamer or microwave
2. Put the hot rice in a bowl and toss with the sushi vinegar
3. Chop the fish in little chunks

Cuisson

1. Transfer the rice to a medium saucpan and pour the Dashi or stock over it
2. Stir to combine
3. Bring to a boil, uncovered
4. Reduce the heat to medium-low and simmer for 3-4 minutes
5. Lightly cook the fish in a seperate pan
6. Add the soy sauce, then pour the eggs right over the rice without stirring
7. Cook for 10 to 15 secondes until de eggs are barely set
8. Remove from the heat
9. Mix in the fish and eggs

Présentation

1. Divide the Risotto in 4 seperate bowls
2. Top the bowls with wasabi, nori and shallots or green onions
3. Serve immediately

Notes et Commentaires

The secret of this recipe lies really with the way you prepared and cured your fish for your sushi diner.

Risotto di mare japanese style

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This recipe was uploaded by pevachon

 
 
This must be one of the best Risotto I have ever made. The great thing about this recipe is that it uses sushi leftovers. For quite some time I have tried to find a way to better utilise what had been left over from a sushi dinner and as far as I know this is the way to go. There are 2 important things you must remember for this recipe to be a succes.

1. The fish left over must go well together (it is usually the case when you prepare a proper sushi diner)
2. The leftover rice must not be rolled. Don't roll all the fish and rice to plate it for the dinner. Rice should be stored in the fridge as soon as possible.

Nombre de portions: 4 servings

Method


Préparation

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.

1. Reheat the cooked rice in a steamer or microwave
2. Put the hot rice in a bowl and toss with the sushi vinegar
3. Chop the fish in little chunks

Cuisson

1. Transfer the rice to a medium saucpan and pour the Dashi or stock over it
2. Stir to combine
3. Bring to a boil, uncovered
4. Reduce the heat to medium-low and simmer for 3-4 minutes
5. Lightly cook the fish in a seperate pan
6. Add the soy sauce, then pour the eggs right over the rice without stirring
7. Cook for 10 to 15 secondes until de eggs are barely set
8. Remove from the heat
9. Mix in the fish and eggs

Présentation

1. Divide the Risotto in 4 seperate bowls
2. Top the bowls with wasabi, nori and shallots or green onions
3. Serve immediately

Notes et Commentaires

The secret of this recipe lies really with the way you prepared and cured your fish for your sushi diner.
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