In a small saucepan, combine rice vinegar, sugar, and salt over low heat. Stir continuously until the sugar and salt fully dissolve, which should take about 2-3 minutes. Remove from heat and let cool slightly.

In a large bowl, take your warm cooked sushi rice, and gently fold in the cooled vinegar mixture using a wooden spatula.

Before filling the Inari age, wet your hands with water to prevent the sushi rice from sticking. Take one tofu pocket and hold it gently in one hand.

Scoop a generous amount of the seasoned sushi rice and pack it tightly into the tofu pocket. Repeat for each pocket.

Arrange the filled tofu pockets neatly on a serving plate. Garnish with sesame seeds or nori strips if desired.