In a medium bowl, gently combine the prepared sushi rice, red bean paste, chopped shiso or basil, mint, green onions, and toasted sesame seeds.
Mix until just incorporated.
Prepare the inari pouches by laying them on a clean kitchen towel and gently blotting away any excess seasoned liquid.
Carefully open each tofu pouch.
Using a damp spoon to prevent sticking, scoop about 6 tablespoons (90 ml / 3 fl oz) of the rice mixture into each one, packing it firmly but gently.
Sprinkle approximately ¼ teaspoon of furikake seasoning over the exposed rice filling in each pouch.
To serve, fold the top edges of the pouches over the filling or simply present them open-faced.
Enjoy immediately or chilled.
Keep a small bowl of water nearby to dip your spoon or hands in. This prevents the sticky sushi rice from clinging and makes filling the pouches much easier.
