Are you looking for recipe inspiration? Seven Colored Inari Sushi with Black Rice special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Seven Colored Inari Sushi with Black Rice What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Seven Colored Inari Sushi with Black Rice, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Seven Colored Inari Sushi with Black Rice delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Seven Colored Inari Sushi with Black Rice is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Seven Colored Inari Sushi with Black Rice yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Seven Colored Inari Sushi with Black Rice using 17 ingredient type and 9 manufacturing steps. Here's how to make the dish.

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

Ingredients and spices that need to be prepared to make Seven Colored Inari Sushi with Black Rice:

1. 2 tbsp Black rice
2. 360 ml White rice
3. 100 grams of a, 50 grams of b Edamame (A - in the pods) (B - shelled)
4. 30 grams Corn kernels
5. 1/6 of a carrot Carrots (2 mm julienne)
6. 5 Aburaage (small ones, about 11 x 6 cm square)
7. 30 grams Chirimen jako
8. 2 tbsp White toasted sesame seeds (or golden sesame seeds if you have them)
9. 250 ml 〇 Dashi stock
10. 2 tbsp 〇 Soy sauce
11. 2 1/2 tbsp 〇 Sugar
12. 4 tbsp 〇 Mirin
13. 1 tbsp ◎ Sake
14. 10 cm piece ◎ Kombu to made dashi stock (to cook the rice)
15. 5 tbsp ◆ Vinegar
16. 3 tbsp ◆ Sugar
17. 1 tsp ◆ Salt

Steps to make a 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.