yep. looks amazing right. spicy california rolls with inarizushi sushi pockets! this recipe makes a ton of rolls and theres way more then enough rice to stuff an entire can of inarizushi pockets as well. 
Ingredients
3 cups short-grain Japanese rice
⅓ cup rice vinegar
3 tbsp sugar
1 teasp kosher salt
Method
Make the rice - no need to rinse sushi rice
Combine the vinegar, sugar and kosher salt in a saucepan over medium heat, stirring to dissolve the sugar. Transfer the cooked rice to a large bowl, plastic or glass, and drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice. Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice cool to room temperature. (Covering the bowl with a damp paper towel will help it from drying out. )
this was a success! an absolute success! sooooo tasty! inside my inarizushi pockets along with the sushi rice i added some furikake flakes, and then i like to throw in whatever i have with my sushi, like the spicy crab salad mix - which is really just imitation crab flakes shredded up with sriracha sauce and kewpie japanese mayonnaise - and it was heaven. honestly if i could sustain life just by eating stuffed inarizushi pockets, i would do it. sometimes after i go running i'll treat myself to a couple of pockets with rice and avocado and it makes my day. yum yum.
oh and just a note, i love kewpie mayonnaise, for my spicy mayo it was just a combination of sriracha sauce and kewpie mayonnaise to taste and its just like what i get at all those god forsaken sushi restaurants i go to on a weekly basis to spend my paycheck on. kewpie mayonnaise - way lighter then hellman's and what not, and totally worth the trip to the asian grocery store.
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Shoot I forgot to add salt when I made mine
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