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 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

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

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 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.

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

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

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 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 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'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

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