Pour hot water over the abura-age to drain excess oil.
When the aburaage has cooled down, use a chopsticks to roll against the aburaage to open up the slit (skip this step if using sushi age).
Slice the abura-age in half. (Triangle or square - either is fine! I usually cut it into squares.)
Simmer dashi soup and condiments. Add the abura-age and simmer until the broth is reduced (don't burn it!).
Prepare the rice filling. (In the photo above, I used shiso leaves, kelp, and shirasu).
When the abura-age has cooled down enough, stuff in the rice to finish.
Story Behind this Recipe
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.