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

Black rice is so beautiful!If you have fresh fish, just sear the surface. Otherwise, grill it through well.Use glutinous black rice. It's highly nutritious, chewy, and filling. It looks pretty too. Recipe by pegupepepe. (About 8 sushi, for two)

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!! 😎☀️🌊🥘🍻

#mycookbookI never liked canned sardines before. For me it tastes very ‘weird’ until I made up this recipe of my own few weeks ago. It changed the ‘weird’ word in my head to ‘delicious’ 😋😋😋 If you like my recipes, please follow my Instagram @jenscookingdiary for the Indonesian recipes or @jenscookdineandtravel for the English recipes 🙏🏻😊😘

Use fatty yellowtail that's at their best in the winter for ultimate results.Discard the fish skin. By coating the fish with katakuriko before frying, you can seal the umami flavour of the fish for tender results. Use yuzu pepper paste to your liking, but omit it if serving to children and replace with some grated yuzu instead. Recipe by pappatyan

I wanted to try making a rice bowl like the California Bowl at Rubio's. Viola! It's come true!

I wanted to have a quick, easy and healthy lunch, so I created this.This dish improves your metabolism and is suitable when you're on a diet.At first, there might be a lot of moisture from the cabbage but keep frying until it evaporates. Don't worry.Top with nori seaweed and mayonnaise as you wish. Recipe by Piyochika

This recipe was birthed from a deep sea fishing trip I took in Florida in late spring.

My husband loves chicken thigh meat and avocado, so I thought up a recipe combining the two.The chicken is simmered in the sauce so you don't have to fry it until it's cooked all the way through!You may think there are a lot of ingredients involved here, but I like preparing extra sauce so there's plenty for the rice.For families with small children, omit the red chili peppers for a delicious sweet and salty sauce. I recommend sprinkling on some shredded nori seaweed too! For 1 serving. Recipe by dm0808

This Is very delicious plate , you can do it the hole fish 🐟 or shredded the fish.