I finally got around to making inarizushi (稲荷寿司) this past Monday. Basically, do the following:
Cook 1.5 cups of sticky white rice (that is 1.5 cups dry), which was at least a cooked cup too much.
Cool the rice off. Traditionally, I suppose you just set it out, but I sped up the process by putting the rice in a big bowl, spreading it out as much as possible, and putting the bowl in the fridge for a while.
Mix together about 3 tablespoons of rice vinegar with 1.5 tablespoons of sugar and 1/2 teaspoon salt. If needed, nuke the mixture for a few seconds to help the sugar dissolve. I actually used closer to 4 tablespoons of rice vinegar and about 2 tablespoons of sugar. A mug works great for this mixture, as it is microwavable.
Anyway, once your rice is cool enough to handle comfortably (as in handle with your hands), mix it in with the rice until you feel like all the rice has some mixture on it.
Open a can of inarizushi-no-moto, which is the preseasoned fried tofu envelopes that make inarizushi so yummy. Carefully open each tofu envelope with your fingers and stuff with the rice mixture, leaving room to fold over the side so the rice doesn't fall back out.
Snarf your fantabulous inarizushi! You can eat the leftover rice plain or you can roll it in nori (seaweed) for other sushi yumminess.
The cost of this yummy treat is not too bad when compared to buying inarizushi from a store (even from Lawson's outside the embassy compound in Tokyo, which is where I used to buy it as an occasional treat). The rice and rice vinegar are relatively cheap, since most of you will have them on hand already. The inarizushi-no-moto costs about $4.50 from your local Japanese market (um, I mean the Japanese market in your American city, not the market in your Japanese city).
P.S. - Reese LOVED the leftover juice from the inarizushi-no-moto can.