This recipe grew out of a craving for sushi with vinegared rice and Thai spring rolls. I used Forbidden Rice (originally gown exclusively for the Emperors) from China which is black but cooks down to a beautiful purple color. Aside from the onions, garlic, and ginger I keep the other vegetables raw and add them at the end to keep them crispy. The rice cooks up a bit slower than traditional Arborio rice. The end result was mellow with white miso paste and snappy with the addition rice vinegar and toasty with end notes of sesame oil.

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