Nankan-age is a type of flat fried tofu or aburaage, that is a traditional food speciality from the town of Nankan in Kumamoto prefecture. Each piece of Nankan-age is big, about 30cm long. They keep well, and have a different texture from regular aburaage. I combined sushi rice flavored with homemade new harvest ginger pickled in sweet vinegar and fragrant roasted sesame seeds with sweet-salty simmered Nankan-age for a "aburaage sushi roll with a twist."By simmering the Nankan-age, it absorbs lots of dashi stock and the flavoring ingredients and improves in flavor and texture. I wrapped ginger and sesame-accented sushi rice with richly flavored Nankan-age. The fillings of asparagus, crab stick and tuna are minimally flavored, to feature the inherent umami of the ingredients themselves. Recipe by Marire-nu

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

My mom gave me some black rice to bring home. This is my first attempt at cooking it and I forgot to fluff it at 10 minutes. I am really not sure if black rice is better for you but I would definitely add a pinch of salt next time.

Instead of white rice, use black rice; instead of wrapping with bean paste, wrap with rice. This is a reversed hagi. Everyone I know loves these.Adding non-glutenous rice and sugar keeps the rice softer longer.If you want the rice darker, use sticky rice, white rice and black rice with a 2:2:6 ratio.Shape while the rice is still warm. Keep the rice scoop in warm water to make it easier to use. Recipe by Monapan

I wanted to try something different than Arborio rice. The black rice takes longer to cook, as its a heartier grain, but very tasty! You can add seafood, chicken, and be creative with the vegetables you want to add!

Easy, tasty side dish that can be served hot or cold. Full of antioxidants, nutritious and looks beautiful!

This bread is sometimes at my local bakery that I frequent. I had black rice at home as well, and it turned a nice color when I cooked it together with regular white rice, so I figured I would try my hand at making some bread with it.Make sure the black rice and broth have cooled completely. This amount of water listed here is for foreign wheat flour (America, Canada etc.). If you are using domestic flour, then it might turn into a sticky dough unless you use less water than this. Leave out 2-3 tablespoons at first and please add more while checking the status of the dough. Recipe by Hiyashinsu

We Valencians love getting together with family or friends on Sundays to enjoy a good paella, so… Today I didn’t make a traditional paella, but I did whip up a black rice dish instead! I served it with garlic mayonnaise, which is a must in my house whenever we have this kind of rice.Living here in the U.S., some ingredients are a bit tricky to find — like squid ink — but I found some little cans of squid in its ink from the brand GOYA that work perfectly! Plus, they’re imported from Spain! As for the fish stock, I buy it ready-made because it’s hard to find the right fish here to make a good homemade broth.Even so, it turns out amazing, and my husband and I feel like we’re at a beachside chiringuito while we eat it!! 😎☀️🌊🥘🍻

yummy

I wanted to eat rice balls with soy sauce, so I tried making this.It is okay to add copious amounts of wasabi if you want more. When mixing the piping hot rice and soy sauce wasabi, your eyes might water a bit. Recipe by Yuzuyuzu

Adapted from: https://peasandcrayons.com/2012/10/homemade-sushi-tips-tricks-and-toppings.html