In any case, I defrosted 4 small rectangular abura-age called "Inari-age" 稲荷揚げ by pouring hot water over them in a colander. This will defrosts them as well as washes away some of the oiliness which is called "abura-nuki" 油抜き. I pressed the pieces between the paper towels to remove the moisture.
I placed these in a small sauce pan and added water (100ml), mirin (2 tbs) and soy sauce (1 tbs) and simmered for 10-15 minutes turning the inari-age several times until the seasoning liquid was almost all gone. I let it cool down and again pressed the pieces between paper towels to remove the excess moisture. I then cut one end off the pouch and opened it up. Just for decorative purposes, I turned one of the halves in-side-out (left one in the image below)
You could stuff the pouch with plain sushi rice. This time, I had left over flavored sushi, I microwave it and added a bit more sushi vinegar and let it cool down to room temperature and stuffed the seasoned tofu pouches. You could buy pre-seasoned tofu pouches in a Japanese grocery store (I think they are frozen) but I never used them myself. I served it with my cucumber, diakon and carrot asazuke 浅漬け and "gari" ginger.
My wife thouhgt this was great. Stuffing it with seasoned chirashizushi made this dish much more savory than the simple white sushi rice version. She even thought the two tasted different but, as I mentioned, the only difference was that one pouch had been turned inside out. Even after making the inarizushi, we still had some flavored sushi rice left.