Boil aburaage for 5 minutes to remove oil.

After removing oil, squeeze each aburaage to drain the water.

Cut aburaage in half.

Put all the ingredients (A) in a pot and bring it to a boil. Place the drained aburaage in it and simmer for about 5 minutes.

To prepare sushi rice, drizzle sushi vinegar evenly on top of cooked rice (You can make sushi vinegar by mixing 3 tablespoons of rice vinegar, 2 tablespoons of sugar, 1/2 teaspoon of salt (not included in the list of ingredients)). Gently fold the rice repeatedly with a rice spatula without smashing grains. Add toasted white sesame seeds to the sushi rice.

Gently open an aburaage to make a pocket. Make sure to open the bottom corners to make a nice square shape.

Grab about 70g of sushi rice and lightly make it into a small oval shape.

Put the small sushi rice ball inside the aburaage pocket.

Staff the sushi rice by pushing it lightly with your finger.

Fold the end of aburaage pockets and close it. Adjust the shape by making a nice rectangle shape. You can now enjoy the beautifully looking inari sushi!

Inari sushi is prepared differently in the Kanto area (Tokyo), Kansai area (Osaka) and Tohoku area (Sendai). We shared with you the most basic Kanto-style inari sushi recipe, but feel free to arrange it by adding cooked slices of shiitake mushrooms, carrots, or burdock roots to sushi rice. You can also mix it with red pickled ginger or stir-fried pork if you like stronger flavor. Be creative and enjoy different flavors of your choice.