Wash the rice 2-3 times or until the water is clear. Drain well and transfer the rice to a large saucepan. Cover with the water and bring to a boil.

Once boiling, reduce the heat to a simmer and cover with a lid. Cook covered for 8-9 minutes or until no water remains. Remove from heat and let the rice steam for another 15 minutes (with the lid on).

In the meantime, prepare the sushi rice seasoning: add the white vinegar, sugar, and salt to a small saucepan. Heat over low-medium heat until the sugar is dissolved (do not bring it to a boil).

Transfer the sushi rice to a large baking dish and spread it evenly. Pour in the sweet and salty vinegar, toasted sesame seeds, and stir to combine well. Cover with a damp kitchen towel and let cool for 1-2 hours at room temperature.

To assemble: Drain the tofu pouches (inari age). Using wet hands, scoop out about ¼-⅓ cup of sushi rice and shape it into a long ball. Carefully open a pouch of tofu and fill it with the sushi rice. The pouch should be filled to the ⅘. Tuck in the edges of the pouch inside to have nice-looking edges. Transfer to a serving plate and repeat with the remaining rice and pouches.

You can serve as is, or decorate with your favorite toppings. Check out the notes below for topping ideas!

Inari sushi is best served immediately, at room temperature. It will keep for another day in the refrigerator, but the rice will slightly harden.