Make the Sushi Rice: While the rice is still piping hot, whisk the rice vinegar, sugar, and salt together until dissolved. Pour this vinegar mixture evenly over the hot rice. Use a rice paddle to fold and slice through the rice rapidly while fanning it to cool it down. This gives the rice its iconic, glossy shine.

Add the Sesame Seeds: Fold the toasted white sesame seeds gently into the cooled sushi rice for extra texture and aroma.

Prepare the Pouches: If the pre-seasoned Inari tofu pouches are soaking in excessive liquid, gently press them between your palms to squeeze out a little bit of the broth (do not squeeze them totally dry). Carefully open the pocket of the tofu using your thumbs, being gentle so they don't tear.

Stuff the Pockets: Wet your hands slightly. Take a small, oval-shaped handful of the seasoned sushi rice. Gently stuff it directly into the opened tofu pouch.

Shape and Serve: Push the rice deep into the corners of the pouch. Fold the bottom flaps of the tofu over the rice to seal the pocket, and place it seam-side down on a serving plate. Serve at room temperature.