Make the sushi rice first, wash the rice in a generous amount of water, vigorously stir the rice grains with your fingers in clockwise or counterclockwise circles, you'll see the water becomes opaquely white with the starch, drain, add more water, and repeat this process for 2-3 times then drain the water completely;

Transfer washed rice to the cookware you're using, then add the fresh cup of water, if you're using a rice cooker, select the white rice program and start;

If you're using a claypot, Donabe, or other stovetop cookware, close the lid and bring the pot to a boil over medium-high heat, once you see strong consistent steam coming out of the pot, lower the heat to medium-low, and let it simmer for 35 minutes, then turn off heat, but DO NOT open the pot yet! Let it sit with the lid closed tight for another 15 minutes;

Once the rice is ready, season with the rice vinegar while the rice is still warm but not hot, mix the vinegar in with a spatula, using a slicing motion to avoid smearing the rice grains;

Open the inari age from the side and fill the seasoned rice into the pockets, these are now ready to eat! But if you'd like to add extra toppings, let's keep going;

To make the creamy corn filling, combine the sweet corn, 1 tablespoon of homemade mayo, 1/2 tablespoon of nutritional yeast, small pinch of black pepper and salt, mix well;

To make the tofu beet salad, combine tofu, beet, chopped capers, 1 tablespoon of homemade mayo, shredded nori sheet, pinch of salt and squeeze of lemon;

Add the additional toppings to ianri sushi, enjoy!