I had no idea what inarizushi was, so I did some digging.
"Inarizushi (稲荷寿司) is a pouch of fried tofu typically filled with sushi rice alone. It is named after the Shinto god Inari, who is believed to have a fondness for fried tofu. The pouch is normally fashioned as deep-fried tofu (油揚げ, abura age). Regional variations include pouches made of a thin omelette (帛紗寿司, fukusa-zushi, or 茶巾寿司, chakin-zushi). It should not be confused with inari maki, which is a roll filled with flavored fried tofu.
A version of inarizushi that includes green beans, carrots, and gobo along with rice, wrapped in a triangular aburage (fried tofu) piece, is a Hawaiian specialty, where it is called cone sushi and is often sold in okazu-ya (Japanese delis) and as a component of bento boxes." (via Wikipedia)
I love sushi, but I am not a fan of boring white rice. No amount of sugar and vinegar to make it into sushi white rice is going to change that for me. Yes it is fine if it is a layer on my sushi roll, but the entire filling? That did not excite me (when I make sushi at home, I always make my sushi rice out of short grain brown rice). So I thought I might play around with the rice filling to make it more robust. I made some short grain brown rice, it is more nutritious than white (has a somewhat nutty taste), and it is not bleached. I added a bit of cooked wild rice. I live in Minnesota and have access to tons of it at a reasonable price compared to other regions of the US. Then I added about 1/4 cup of a sushi rice filler I found online to cut down on calories, and it is delicious to boot. It consists of carrot, hijiki (a seaweed) and shitake and oyster mushrooms. It is based off a recipe I found on Just Bento, however I used dried and reconstituted shitake and oyster mushrooms that I reconstituted in the dashi broth. I used a regular dashi broth, not the vegetarian dashi. If you do not know what dashi is, it is a big part of making a lot of Japanese foods.
"The most common form of dashi is a simple broth or fish stock made by heating water containing kombu (edible kelp) and kezurikatsuo (shavings of katsuobushi - preserved, fermented bonito) to near-boiling, then straining the resultant liquid. The element of umami, considered one of the five basic tastes in Japan, is introduced into dashi from the use of katsuobushi. Katsuobushi is especially high in sodium inosinate, which is identified as one source of umami." (via Wikipedia)
Smells like the yummy smoked fish I grew up with. I shredded one carrot and sautéed it in sesame oil. Then I added about a handful and a half of the hijiki to the pan and poured the dashi over it until it was covered with about 1.5 inches of broth after it reconstituted the hijiki. I diced up the reconstituted mushrooms, threw those in the skillet and cooked uncovered until there was hardly any broth left (it took quite some time, about 45 min, but trust me it was worth it!). I then added the soy sauce and mirin. I used sugar in the raw, it is less processed and quite frankly, bleached and over processed foods now give me the willies since I did some research after watching Hungry for a Change (which I highly recommend watching).I added 1/4 cup of it to my 3 cups of brown sushi and wild rice. It looked like this after mixing in the packet of "seasoning" that came in my package of inari-age. It made more than enough, actually made enough for two packages of inari age.
If you would like to know what I used for the box, I used Medport's L.O.T.G. (also called Fit & Fresh) lunch set with removable ice pack.