In a small saucepan, combine rice vinegar, sugar, and salt over medium-high heat. Stir gently until dissolved, about 2 to 3 minutes. Remove from heat and let cool.

While the sushi rice is warm, transfer it to a large mixing bowl. Fold in the cooled vinegar mixture, being careful not to mush the rice.

Wet your hands to prevent sticking. Take an inari age and gently open it. Fill with seasoned sushi rice, packing it firmly.

Arrange the stuffed pockets on a platter and optionally garnish with sesame seeds or furikake. Let sit for a few minutes before serving.