Seven Colored Inari Sushi with Black Rice
Seven Colored Inari Sushi with Black Rice

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, seven colored inari sushi with black rice. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Seven Colored Inari Sushi with Black Rice is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Seven Colored Inari Sushi with Black Rice is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook seven colored inari sushi with black rice using 17 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Seven Colored Inari Sushi with Black Rice:
  1. Take 2 tbsp Black rice
  2. Get 360 ml White rice
  3. Prepare 100 grams of a, 50 grams of b Edamame (A - in the pods) (B - shelled)
  4. Make ready 30 grams Corn kernels
  5. Prepare 1/6 of a carrot Carrots (2 mm julienne)
  6. Prepare 5 Aburaage (small ones, about 11 x 6 cm square)
  7. Make ready 30 grams Chirimen jako
  8. Make ready 2 tbsp White toasted sesame seeds (or golden sesame seeds if you have them)
  9. Make ready 250 ml 〇 Dashi stock
  10. Make ready 2 tbsp 〇 Soy sauce
  11. Take 2 1/2 tbsp 〇 Sugar
  12. Take 4 tbsp 〇 Mirin
  13. Prepare 1 tbsp ◎ Sake
  14. Take 10 cm piece ◎ Kombu to made dashi stock (to cook the rice)
  15. Get 5 tbsp ◆ Vinegar
  16. Make ready 3 tbsp ◆ Sugar
  17. Make ready 1 tsp ◆ Salt
Instructions to make Seven Colored Inari Sushi with Black Rice:
  1. Rinse the rice, drain into a fine mesh sieve and leave for about 15 minutes. Put the rice in the bowl of a rice cooker with the carrot, black rice, ◎ sake and ◎ kombu, and cook with just a little less water than usual (about 2 mm lower than the regular rice setting).
  2. Slice the aburaage into halves so each half makes a little pouch. ※Roll gently with a rolling pin (over plastic wrap) if they're difficult to open up.
  3. Pour boiling water over the opened up aburaage to get rid of the surface oil. Simmer for about 20 minutes in the dashi stock, soy sauce an mirin, covered with a small lid sitting directly on the contents of the pan (otoshibuta).
  4. When the aburaage is cooked and the sauce reduced, turn the heat off and leave to rest in the pan until cool.
  5. The flavor of the simmered aburaage varies on the soy sauce you use, so adjust to taste.
  6. Mix the ◆ ingredients together, or use bottled sushi vinegar. When the rice has finished cooking, take out the kombu and mix in the edamame and corn while still hot. Close the rice cooker after you've added these and leave it on the keep-warm setting for about 3 minutes.
  7. Make the sushi rice: Turn the hot rice out into a bowl, Add the sushi vinegar (or the combined ◆ ingredients and mix in while fanning the rice. When the rice has cooled down a bit add the chirimen jako and sesame seeds.
  8. Stuff the sushi rice attractively in the simmered aburaage pockets to finish.
  9. I also have a recipe for Seven Color Mixed Rice Using Black Rice.

So that is going to wrap it up with this special food seven colored inari sushi with black rice recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!