The Perfect Sushi Burrito Lunch

Steps

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1. 1
   Preheat oven to 400°F. Rinse the sushi rice in a small saucepan with water 2-3 times to remove excess starch. Add water and heat on medium-high until bubbles form, stir gently, then reduce heat to medium-low, cover, and cook for 15 minutes.
   ▶ ≈0:00
2. 2
   Pat the extra firm tofu dry and slice widthwise into approximately half-inch thick slabs. Place on a plate and coat with sesame oil, maple syrup, soy sauce, and dark soy sauce by gently rolling and pressing. Transfer to a parchment-lined baking tray, bake at 400°F for 20-25 minutes until golden and caramelized.
   ▶ ≈1:09
3. 3
   Slice half a carrot into thin matchsticks, slice a mini cucumber into matchsticks, and thinly slice an avocado. Remove baked tofu from the oven, turn off rice heat, and let it steam for another 10 minutes.
   ▶ ≈2:24
4. 4
   Whisk together plant-based mayo, sriracha, and water in a small bowl. Transfer to a squeeze bottle. Transfer cooked rice to a large bowl, season with salt and rice vinegar, gently mix, and allow to cool for a few minutes.
   ▶ ≈3:31
5. 5
   Place a nori sheet on a sushi mat, spread a thin layer of rice leaving space at the top, sprinkle sesame seeds, and arrange two tofu slabs in the center. Add carrot, cucumber, avocado, a drizzle of spicy mayo, and microgreens. Using the mat, roll tightly into a burrito and wrap with parchment paper if desired.
   ▶ ≈4:36