Inari Sushi

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

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 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)

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

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'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 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 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 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

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 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

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 shichimi spice this time but try with your favourite chili pepper. Recipe by Shampoo hat

I wanted to bring along some easy-to-make and cutely formed inari sushi to a barbecue, so I made these.If you are going to eat these immediately, the dried pasta used to stick the pieces together will be too hard, so don't use it.If you are going to use the inari sushi in a bento, the pasta will have softened by the time they are eaten, so don't worry. Recipe by t_sat0mi

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

There was a line for these in a department store deli. It probably tasted like this.Store-bought inari abura-age and grated wasabi in a tube is fine. When I couldn't find wasabi leaf, I made a mixture of 15 g wasabi-zuke (pickled wasabi) and sesame seeds. This recipe is not for those who don't like sake lees. My son didn't like these. If using wasabi-zuke, consume them as soon as possible. Recipe by Shampoo hat

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

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

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

As long as I remember, I have been enjoying this taste. The fun crunchiness and the flavor of sesame and the pickled ginger make this. I've never seen leftovers when I bring this dish and kara-age to share. It's worth making.If you can find aburaage that is already cut for inari sushi, it will be easier The flavors of the sushi rice will blend together better if you cool it down with a fan after mixing in the sushi vinegar Putting the sauce on your hands makes it easier to shape the sushi rice without it sticking Gently squeeze the excessive sauce out from the aburaage before stuffing it with rice. For 16 pieces (540 ml of rice). Recipe by Yuuyuno mama

I tried this recipe several times with different amounts of soy sauce and sugar, and finally it came out just the way I like it.When draining the aburaage, just squeeze them lightly between both hands. Recipe by Mi-go

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.

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

Inari sushi is a fried tofu cooked mainly with sugar and soy sauce, open from middle and put sushi rice, very popular with local people in Japan. We do not see them at expensive sushi restaurants but it's easy to make at home.

I wanted to eat my favorite inari sushi on the day of the Hinamatsuri Festival!For the inari sushi recipe, refer to "Our Family's Puffy Inari Sushi".Flavor the aburaage as you like. For this recipe, try to lightly drain off the cooking liquid!If it's hard to get the nori seaweed to stick to the quail eggs, moisten the surface of the eggs a bit. For 3 triangular inari sushi plus 2 sets of additional parts. Recipe by Mi-go

I made this because my family simply loves inari sushi!I recommend using brown soft sugar for a richer taste.Before stuffing the rice into aburaage, be sure to prepare enough portions of rice by dividing into 6 and then into 5 for a total of 30 portions.You don't have to use a fan to cool or use a wooden sushi tub. Recipe by umemodoki

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!

I love stuffing abura-age with noodles.Using store-bought abura-age is fine. If you let it sit for a while in the seasoning, the flavors will settle in and make it even more delicious. I recommend this for picnics. Recipe by Ro-zuminto