Inarizushi is technically sushi, easily found at supermarkets but home made is best!! (It’s not something you order at nice sushi restaurants.) Very casual and perfect for school lunch, picnics or parties!

Sometimes I get sudden cravings for Inarizushi!!Neither strong flavour nor weak flavour will work for aburaage. I settled on this recipe after several tries.Mixing white rice and sweet sticky rice, then cooking until still a bit firm will make more delicious sushi rice. (Cook using the normal amout of water for the white rice, when you are using 180 ml of white rice and 1 tablespoon of sweet sticky rice.) Recipe by Chococo@Tokyo

I saw yuzu inari in a shop, but they stopped selling it before I could buy it. I really wanted to try it, so I imagined what it would taste like and came up with this.If you don't have yuzu jam, you can use the skin of yuzu citrus fruits! Adjust the amount of jam and sugar to your taste. You can use leftover rice, just warm it in the microwave! Follow the instructions of the sushi vinegar you are using and mix in the suggested amount. The abura-age has a strong taste, so it's better for the rice to have a light taste. It's nice if the rice is on the hard side. Recipe by chieko333

I have always had this inarizushi at home. It's a flavor passed on from generation to generation. The first time when I made it, I had no idea what I was doing, and cooked the tofu skin for hours...and decided I would never make it again because it is troublesome. Once, I went home for lunch, and my mom asked if I would like inarizushi since there was leftover rice, and I was shocked to find out that it was something that could be done so easily. I wished I had know that before... I was so happy to have learnt that from her.Tip 1: Set aside the fried tofu skin for a while after simmering. The flavor seeps in, so it's best to set it aside while the rice is still cooking. If the rice is already done, at least leave the tofu skin until it is cool.Tip 2: If you want juicy inarizushi, you must make sure to not squeeze out the broth too hard. I have failed once because I squeeze it too hard (￣∀￣;)Note: I use light brown sugar. If you use caster sugar, adjust the sweetness accordingly. For 10. Recipe by Anzuiro

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

My friend confirmed with me that she got this recipe from a very old cookbook for Japanese dishes. This aburaage tastes wonderful although it only requires the simplest ingredients. I'm quite lazy, and yet I stopped buying aburaage for inarizushi after I learned this recipe.I've omitted the steps to strain the oil from the aburaage. Make sure to do it if it bothers you. You only use the minimum ingredients when making 8 sheets. So, once the mixture boils and the ingredients melts, turn the heat very low and let the seasonings soak into the aburaage. Take care not let it burn. Recipe by Suppaiko

This is a favorite recipe in our house. It's always served with multiple ingredients. I was surprised when I tried it for the first time with no ingredients except for sesame seeds so now that's what I do when I can't be bothered to make something too complex.Be sure to let the aburaage boil sufficiently so that the texture will be juicy and soft. For 10 pieces. Recipe by Konokonomanma

This is an adaptation of inari sushi that were packed in a bento I got from a ryoutei (high-end Japanese restaurant). These are seven-color inari sushi featuring purple, sticky and beautiful black rice.The seven colors are: Black rice (black and purple); shirasuboshi (white, boiled salted tiny sardines); carrots (orange); corn kernels (yellow); sesame seeds (gold); and edamame (green).(Note: the number 7 is a lucky number in Japan)Simmer the aburaage while the rice cooks.The total cooking time is about 60 minutes.It depends on how you pack the inari skins, but with 2 rice cooker cups worth of sushi rice there will be a bit left over. Leftover rice can be frozen.Use commercial sushi vinegar if you prefer.You can add gingko nuts, finely scrambled egg, or kinshi tamago (finely shredded thin omelette) instead of the corn kernels. For 10 inari sushi using 2 rice cooker cups of rice. Recipe by soyumina

I always used to make inari sushi with yuzu when I lived in Japan. I made it for the first time in ages using frozen yuzu peel, and my family loved it.You can add yuzu juice to sushi vinegar if you like to make it very fragrant, but just adding frozen yuzu peel is fine. For 2 rice cooker cups worth of sushi rice. Recipe by Cookie shiasu

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)

This is a recipe my mother taught me.Make the inari sushi the day before if possible, and stuff the rice the next day. They will taste even better that way.Use a puffy type of aburaage for best results.When you heat sushi vinegar in the microwave, it loses some of the flavor of the vinegar, so don't microwave for too long. Recipe by Yuuyuu0221

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