In a small saucepan, combine rice vinegar, sugar, and salt. Heat over medium until the sugar dissolves completely, stirring occasionally for about 2-3 minutes. Remove from heat and cool slightly.

In a large bowl, gently fold the warm cooked sushi rice with the cooled vinegar mixture until glossy and slightly sticky. Cool to room temperature.

Open the packages of Inari age (fried tofu pockets) carefully. Place them upright in a serving dish.

Wet your hands and take a generous scoop of seasoned sushi rice. Fill each inari pocket, pressing lightly and leaving space at the top.

Arrange stuffed Inari sushi on a platter and garnish as desired. Enjoy fresh!