Make a Rilakkuma and Korilakkuma with inari Sushi.Shape the inari sushi to make the boundary of the ears and the face clear.The key to making the faces look like Rilakkuma and not another bear is the placement of the eyes.If the eyes are up high, it will look like a regular bears. Place the eyes just above the nose line or even at the same height. Recipe by momo**

I wanted to make something simple for my bento.It's okay to give the sakura petals just a quick rinse. You'll get a better sakura smell if you don't soak the petals in water. Recipe by Asamato

This is a fun homemade lunch.I used a measuring spoon to shape the rice instead of a mold .It makes pretty dome-shaped rice balls. For 3~3 servings. Recipe by asamimaeda

I wanted to bring along some easy-to-make and cutely formed inari sushi to a barbecue, so I made these.If you are going to eat these immediately, the dried pasta used to stick the pieces together will be too hard, so don't use it.If you are going to use the inari sushi in a bento, the pasta will have softened by the time they are eaten, so don't worry. Recipe by t_sat0mi

The delicious combo of wweet aburaage and unsweetened sushi rice is what makes inari sushi so good!Notes: If you can, cook the rice a little firmer than usual, but don't add sugar to the sushi rice since the aburaage is sweet. (Recipe by Cooking S Papa)

I wanted to eat my favorite inari sushi on the day of the Hinamatsuri Festival!For the inari sushi recipe, refer to "Our Family's Puffy Inari Sushi".Flavor the aburaage as you like. For this recipe, try to lightly drain off the cooking liquid!If it's hard to get the nori seaweed to stick to the quail eggs, moisten the surface of the eggs a bit. For 3 triangular inari sushi plus 2 sets of additional parts. Recipe by Mi-go

Inari sushi is delicious, isn't it? You can make them just with regular sushi rice but I prefer the texture of the burdock roots so I add a lot of them in.I shaved the burdock roots when I made this for first time, but it was a bit difficult to fit them in the aburaage tofu skins, so I chopped them up this time. It takes more time to cook when it's chopped rather than shaved, so simmer it slowly. Recipe by Pukuttopukumaru

I created this dish because I like mixing rice with many different ingredients to make inari sushi.You can use store-bought inari age. I used shichimi spice this time but try with your favourite chili pepper. Recipe by Shampoo hat

I love stuffing inari with various fillings.Store-bought inari abura-age is fine. The pickled ginger I used was finely chopped. If the ginger is too big, finely chop it to make it easy to mix. Recipe by Shampoo hat

I learned how to cook this recipe from my friend.It was easier than I thought, and I'm satisfied with how it turned out.I cook the rice with a little less water than usual. Recipe by Tomomaki0313

I created this dish because I like mixing rice with many different ingredients to make inari sushi.You can use store-bought inari age. I used shiba-zuke (Kyoto-style pickles) this time, but takuan pickles, and crunchy plum pickles were delicious in this dish as well. Please try making this dish with your favourite pickled vegetables. Recipe by Shampoo hat

I made this for my son who loves inari sushi. After trying out many different combinations and measurements of condiments, I finally compiled this recipe.You can use leftover broth to simmer carrots or hijiki to mix in with the rice. Or, you can season the rice with yukari (dried red perilla leaves) powder or salmon flakes. You can season the rice with almost anything and it will still be tasty. This makes slightly sweet inari sushi, so reduce the amount of sugar to your liking. For 12. Recipe by Mizuharun