Seven Colored Inari Sushi with Black Rice. Inari Sushi (稲荷寿司, いなり寿司), or Inarizushi, is made of sushi rice that is stuffed inside seasoned deep-fried tofu pockets called Inari Age. Inari Age (pronounced [ah geh]) is made by simmering tofu pockets in sweet and savory dashi-based broth. After the tofu pouches absorb all the flavors, they are.

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. Inari sushi is made by filling a pouch of seasoned fried tofu (abura age) with sushi rice. You can have Seven Colored Inari Sushi with Black Rice using 17 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Seven Colored Inari Sushi with Black Rice

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

Some of the most common inari stuffings include steamed vegetables with rice and furikake, radish, and rice. These are traditionally Japanese, but they were also very popular in Korea because of the long. Inari sushi, which means "fox sushi," is a delicious rice dish that's easy to make and perfect for packing into bento boxes. It is said that foxes love You can also add condiments like pickled ginger or shiso leaves to give your inari sushi some more flavor and color.

Seven Colored Inari Sushi with Black Rice step by step

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)..
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..
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)..
When the aburaage is cooked and the sauce reduced, turn the heat off and leave to rest in the pan until cool..
The flavor of the simmered aburaage varies on the soy sauce you use, so adjust to taste..
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..
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..
Stuff the sushi rice attractively in the simmered aburaage pockets to finish..
I also have a recipe for Seven Color Mixed Rice Using Black Rice..

Make inari sushi with quickness and authenticity using japancentre.com's inari sushi recipe. For an easy sushi recipe that tastes as good as it looks, try this recipe for inari sushi. Named after the Shinto god for fertility, rice, agriculture and foxes (because this was allegedly his favourite food), inari sushi. Along with the nori (black seaweed) sushi rolls, this is a cheap and popular type of sushi. Gently squeeze out the liquid from a piece of aburage; scoop up a portion of rice about the size of an egg, in one hand, and stuff it into the aburage.