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

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 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

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

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

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 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

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

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 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've tried many recipes in the past, but my grandmother's the best. This is a simplified version.Although it may seem too much at first, the sweetness of the aburaage goes perfectly with the sushi rice.When filling the inari sushi a few hours after seasoning the aburaage it's best not to squeeze out the tofu. This retains their flavor and texture. Recipe by Kichiri-monja. Yields 10 rice balls. Double the ingredient amounts for 20 rice balls.