Seven Colored Inari Sushi with Black Rice

Name: Seven Colored Inari Sushi with Black Rice
Yield: 2 servings
Cuisine: American
Ingredients: 2 tbsp Black rice; 360 ml White rice; 100 grams of a, 50 grams of b Edamame (A - in the pods) (B - shelled); 30 grams Corn kernels; 1/6 of a carrot Carrots (2 mm julienne); 5 Aburaage (small ones, about 11 x 6 cm square); 30 grams Chirimen jako; 2 tbsp White toasted sesame seeds (or golden sesame seeds if you have them); 250 ml 〇 Dashi stock; 2 tbsp 〇 Soy sauce; 2 1/2 tbsp 〇 Sugar; 4 tbsp 〇 Mirin; 1 tbsp ◎ Sake; 10 cm piece ◎ Kombu to made dashi stock (to cook the rice); 5 tbsp ◆ Vinegar; 3 tbsp ◆ Sugar; 1 tsp ◆ Salt

cookpad.japan @cookpad_jp

This is an adaptation of inari sushi that were packed in a bento I got from a ryoutei (high-end Japanese restaurant). These are seven-color inari sushi featuring purple, sticky and beautiful black rice.
The seven colors are: Black rice (black and purple); shirasuboshi (white, boiled salted tiny sardines); carrots (orange); corn kernels (yellow); sesame seeds (gold); and edamame (green).
(Note: the number 7 is a lucky number in Japan)

Simmer the aburaage while the rice cooks.
The total cooking time is about 60 minutes.
It depends on how you pack the inari skins, but with 2 rice cooker cups worth of sushi rice there will be a bit left over. Leftover rice can be frozen.
Use commercial sushi vinegar if you prefer.
You can add gingko nuts, finely scrambled egg, or kinshi tamago (finely shredded thin omelette) instead of the corn kernels. For 10 inari sushi using 2 rice cooker cups of rice. Recipe by soyumina

cookpad.japan @cookpad_jp

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Ingredients

2 servings

2 tbspBlack rice
360 mlWhite rice
100 gramsof a, 50 grams of b Edamame (A - in the pods) (B - shelled)
30 gramsCorn kernels
1/6of a carrot Carrots (2 mm julienne)
5Aburaage (small ones, about 11 x 6 cm square)
30 gramsChirimen jako
2 tbspWhite toasted sesame seeds (or golden sesame seeds if you have them)
250 ml〇 Dashi stock
2 tbsp〇 Soy sauce
2 1/2 tbsp〇 Sugar
4 tbsp〇 Mirin
1 tbsp◎ Sake
10 cmpiece ◎ Kombu to made dashi stock (to cook the rice)
5 tbsp◆ Vinegar
3 tbsp◆ Sugar
1 tsp◆ Salt

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Steps

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.