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.

For Inari, abura-age is simmered and seasoned very sweet. Some may think it's too sweet but the sweetness of abura-age makes Inari Sushi the perfect taste. Soak abura-age in the sweet sauce as long as possible and don't squeeze too much.

Regular sushi rice is a bit sweet, so I made this sushi rice to use in California rolls.Make sure to thoroughly fan air onto the rice while mixing in cutting motions during Step 2. Recipe by Mie-

This is a recipe for use with rice cooker only.

Easy sushi rice that taste's great by it's self or made into sushi rolls!

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

I received some uni (sea urchin) as a gift, so I wented to get some sashimi fish in a hurry and made an instant (cutting corners) sushi rice. The next time I may challenge myself by making chirashi sushi and proper sushi rice. But this instant sushi rice is tasty enough if you're making a small amount. For 2 1/2 rice cooker cups worth. Recipe by momoco

On Sunday nights we make a lot of our family sushi rice. This is made to suit my husband, who doesn't like acidic flavors.When cooking the rice, it's best to use a little less water. Recipe by Chanyu

I've written this home-made sushi rice recipe down for my daughter.The trick is to cook the rice using less water than usual! When you add vinegar to the freshly cooked rice, it absorbs the vinegar and becomes soft.I use less water than the measurement marked on the rice cooker for making "hard rice". Add water until it's a little below the "hard rice" line. Recipe by Hiromanma

This recipe was handed down to me by my mother. If you make sushi vinegar to stock, as long as the sugar and salt have dissolved there's no need to let it rest for a day. If making the sushi vinegar on the spot for one batch of sushi rice (3 rice cooker cups' worth) you need 80 ml of rice vinegar, 2 to 3 tablespoons of sugar and 1 teaspoon of salt. The rice should be just the right sweetness. Microwave the sushi vinegar to dissolve the sugar and salt (about 20 seconds).Step 1: Cook the rice so that it's on the firm side.Step 3: Use the rice after it's cooled down a bit. If cooking 2 rice cooker cups, use 7 cm of konbu seaweed and 50 to 60 ml of sushi vinegar. While you should drain off the rice in a sieve before cooking it, it will still taste good if you just cook it right after rinsing it. It's fine to omit the kombu. Recipe by Yuuyuu0221

made this with the roomates!