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

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 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 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.

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)

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

Inari sushi has been one of my favorite dishes since childhood. The rather concentrated, but delicately balanced sweetened soy sauce with the sushi rice is the perfect match! I prep this as a snack for picnics.I used the economy grade packets of aburaage. I buy them cheap and stock them in the freezer. Use the golden ratio of 1 tablespoon of sugar, sake, soy sauce, mirin to 100ml of water. This makes it easy for you to calculate when increasing the amount. For stewed dishes, I suggest using dashi stock for best results. Recipe by Naomoka

I made this as a side dish when I was preparing grilled mackerel sushi and needed one more dish.Turning off the heat when there's some sauce still left in the pan and leaving the abura-age to cool will help soak the flavor in, making them more plump and juicy. You could also make extras and stock in the freezer.Try the rice with shiso leaves, pickled ginger or hijiki seaweed. Recipe by Chisapu-

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 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've been making these for my kids who have recently acquired a taste for inari sushi.Take extra care not to tear the tofu wrapping.Don't squeeze out all of the broth from the tofu wrapping; keep them juicy.With the remaining broth, add some Japanese dashi soup stock and a bit of grated ginger, then use it as one serving of somen noodle dipping sauce for your lunch.Or be thrifty and reuse it as stewing broth for koya (freeze-dried) tofu, atsuage (thick fried tofu), and shiitake mushrooms. For 10 rolls. Recipe by RTP

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