Wash and rinse the Japanese sticky rice thoroughly for 2-3 minutes until the water runs clear. Cook the rice as directed on the package (typically in a rice cooker or pot with a 1:1.25 rice to water ratio).

Once cooked, fluff the hot rice gently with a rice paddle or fork to release excess steam and make it fluffy, not clumpy. Let it cool slightly for 5-10 minutes.

Open the package of inari pouches. Carefully drain all the sweet, savory liquid from the bag or can into a separate small bowl or cup. This liquid is essential for seasoning the rice.

Transfer the slightly cooled, fluffed rice into a large mixing bowl. Sprinkle the reserved inari liquid (from step 3) and the toasted sesame seeds over the rice.

Using the rice paddle or a spoon, lightly toss the rice together for 1-2 minutes, ensuring the seasoning is evenly distributed. Take care not to mash the rice; you want to keep the individual grains distinct.

Carefully open each inari pouch in the palm of your hand. They are delicate, so be gentle to avoid tearing. Gently fill each pouch with a spoonful of the seasoned rice, about 2-3 tablespoons per pouch. You can use your spoon or fingers to lightly press the rice into the pouch, shaping it neatly.

Once filled, place the inari sushi rice-side down on a serving plate to help them hold their shape. Serve immediately as a snack, appetizer, or light meal.