I consulted a recipe from Kikuchi Katsuhide, the head chef of "Shinoda Sushi" in Nihonbashi, Tokyo.This doesn't use dashi, but rather water for seasoning. When you think you want to have inari sushi, prepare this the day before! If you make a lot, you can store them in the freezer. It's also delicious in kitsune udon. The size of the aburaage will vary depending on where you get it, so please adjust the amounts of the ingredients accordingly. This is just how to prepare the aburaage, so fill them as you like. As the aburaage is rather sweet, I suggest something acidic for a delicious inari sushi. Recipe by kuisinbou

I originally created this recipe as an entry for a recipe contest sponsored by the company that sells the nuts and dried fruits I used. However, the theme of the contest was rather extravagant and I didn't think this fit well, so I entered it in a healthy eating recipe contest sponsored by another company instead.I made these inari sushi with the rice showing so they would be fun to look at.I used the sweetness of the dried fruit only, and didn't add any sugar to the rice (as you usually would to sushi rice).They are good when they're freshly made, but they are also delicious if made ahead of time for a party. I personally like them better after they have rested for a while. Recipe by Mizuki shan

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

A typical inari sushi recipe.It's seasoned lightly. Adjust the seasoning ingredients as you like. Be careful not to burn it at Step 3. Recipe by Shampoo hat

I was taught how to make bamboo rice without the bother of pre-boiling the bamboo,and I arranged it into inari-style sushi. It's just perfect to bring in a lunchbox to a Hanami party, as it tastes delicious, even cold!At Step 4, you only need the liquid of the daikon radish. Use around 150ml and the same amount of water. You can use the grated daikon radish for another dish.This time I used the rice for inari-sushi,but of course you can serve as it is. Recipe by yaburie

This one's for my family who doesn't like sugary-savory inari sushi.Use bonito flakes to make good dashi soup. Recipe by Torakopantsu

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

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 couldn't forget the bean curd sushi with lotus roots that my friend gave me when I was in high school. I started cooking and learned how to make the bean curd sushi, so I made some arrangements to get the cherry-blossom color.Adjust the amount of sugar and vinegar you add at Step 1 so that the mixture of them tastes like thin sweet vinegar. Recipe by Kazapi-

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

I sometimes miss making bento for my kids. Now and then I make lunchboxes to be eaten after they finish studying. This one is easy to make as long as you have all of the ingredients.