The Best Ever Vegan Sushi

**Cook the Rice (25 minutes):** In a saucepan, combine rice, water, and a pinch of salt. Bring to a boil, then stir once. Reduce heat to low, cover, and simmer until all water is absorbed and rice is tender.

**Prepare the Rice Vinegar Mixture (15 minutes):** Heat vegetable oil in a small saucepan over medium heat. Add rice vinegar, sugar, and 1/8 teaspoon salt. Heat until sugar dissolves and the liquid simmers. Let cool completely.

**Season the Rice (5 minutes):** Gently fold small portions of the cooled rice vinegar mixture into the cooked rice until it's slightly wet and sticky, but not gooey. You may not need all the liquid.

**Prepare the Tofu (12 minutes):** Press excess liquid out of the tofu using paper towels. Cut into strips. Heat olive oil in a skillet over medium heat. Add tofu, onion, and garlic; cook, stirring occasionally, until golden brown on all sides.

**Make the Spicy Mayo (2 minutes):** In a small bowl, mix vegan mayonnaise and sriracha sauce to your desired level of spiciness.

**Assemble the Sushi Rolls (15 minutes per roll):** Lay a sheet of nori, rough-side up, on a sushi mat. With wet fingers, firmly and evenly spread a thick layer of prepared rice over the nori, covering it completely. Arrange tofu strips, avocado, cabbage, carrots, and cucumber in a line along the bottom edge of the sheet.

**Roll and Set (10 minutes):** Roll the nori and sushi mat over the filling, using the mat to create a tight roll. Remove the mat and wrap the roll tightly with plastic wrap, twisting the ends to compress. Refrigerate until set.

**Slice and Serve (5 minutes):** Remove the sushi roll from the plastic wrap, slice into bite-sized pieces, and top with a drizzle of the Sriracha mayonnaise. Serve immediately with pickled ginger, soy sauce, and wasabi.