Seven Colored Inari Sushi with Black Rice Recipe

Name: Seven Colored Inari Sushi with Black Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 Dashi stock; 2 tbsp Soy sauce; 2 1/2 tbsp Sugar; 4 tbsp 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

Servings: persons

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 Dashi stock
2 tbsp Soy sauce
2 1/2 tbsp Sugar
4 tbsp 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

1
Rinse the rice, drain into a fine mesh sieve and leave for about 15 minutes.
2
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).
3
Slice the aburaage into halves so each half makes a little pouch.
4
Roll gently with a rolling pin (over plastic wrap) if they're difficult to open up.
5
Pour boiling water over the opened up aburaage to get rid of the surface oil.
6
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).
7
When the aburaage is cooked and the sauce reduced, turn the heat off and leave to rest in the pan until cool.
8
The flavor of the simmered aburaage varies on the soy sauce you use, so adjust to taste.
9
Mix the ingredients together, or use bottled sushi vinegar.
10
When the rice has finished cooking, take out the kombu and mix in the edamame and corn while still hot.
11
Close the rice cooker after you've added these and leave it on the keep-warm setting for about 3 minutes.
12
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.
13
When the rice has cooled down a bit add the chirimen jako and sesame seeds.
14
Stuff the sushi rice attractively in the simmered aburaage pockets to finish.
15
I also have a recipe for Seven Color Mixed Rice Using Black Rice.

508

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Seven Colored Inari Sushi with Black Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seven Colored Inari Sushi with Black Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions