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