Begin by cooking your short-grain sushi rice according to package instructions. Once fluffy, combine rice vinegar, sugar, and salt in a saucepan. Heat until sugar dissolves, then set aside to cool.

With the rice still warm, transfer to a mixing bowl and gently fold in the vinegar mixture using a spoon until every grain is coated. Let it cool to room temperature.

Open the fried tofu pockets and wet your hands to prevent sticking. Fill each pocket with the seasoned sushi rice, packing gently to avoid overcrowding.

Once filled, arrange the inari pockets on a serving platter. Enjoy immediately, possibly with kimchi.