You may also like
Categories:Viewed: 21 - Published at: 6 years ago
Ingredients
- 360 ml White rice
- 2 tbsp Black rice
- 10 cm Kombu for dashi stock
- 1 tbsp Sake
- 1 tsp Salt
- 1 [a] 100 grams [b] 50 grams Edamame (can be frozen) [A] with pod [B] pods removed
- 50 grams Canned corn
- 1/8 Carrots (3 cm long julienne)
- 2 tbsp Shirasu
- 1 tbsp Sesame (golden sesame if available)
Method
- Rinse the white rice, strain, and leave it in the strainer for about 15 minutes.
- Peel the carrot and julienne (or use a mandoline).
- Put the white rice, black rice into the rice cooker.
- Fill with water up to the 2 cup line.
- Then add the kombu, sake, carrot, baby sardines, salt, and cook in the normal setting.
- When the rice is finished cooking, take the konbu out, and mix in the edamame and corn.
- The rice is ready.
- Please also see "Seven Colored Inari Sushi Using Black Rice".
