¼ cup vegan mayonnaise (such as Follow Your Heart Vegenaise)
2 tablespoons Sriracha sauce, or to taste
2 sheets nori, or as needed
½ medium avocado - peeled, pitted, and sliced
½ cup matchstick-sliced Savoy cabbage
¼ cup matchstick-cut carrots
¼ cup matchstick-cut seeded cucumber
Method
In a saucepan, mix rice, water, and a dash of salt; bring to a boil. Stir gently with a bamboo spatula, then lower the heat, cover, and let it simmer until the water is completely absorbed and the rice is soft, about 20 minutes. Allow to cool.
In a small saucepan, heat vegetable oil over medium heat. Combine rice vinegar, sugar, and a pinch of salt; stir until the sugar dissolves and the mixture starts to simmer. Remove from the heat and cool for at least 10 minutes. Gradually fold this mixture into the cooled rice until it becomes slightly sticky but not overly wet.
Pat tofu with a paper towel to remove excess moisture and cut it into strips.
In a skillet over medium heat, pour in olive oil and add the tofu strips, along with diced onion and minced garlic. Cook until the tofu turns golden brown, roughly 4 minutes on each side.
In a small bowl, blend vegan mayonnaise with Sriracha until well combined.
Place a sheet of nori on a sushi mat with the rough side facing up. With wet fingers, spread a thick layer of the seasoned rice evenly over the nori. Arrange strips of tofu, avocado slices, shredded cabbage, carrots, and cucumber along the bottom edge.
Carefully roll the nori and mat over the filling, then pull the mat away and wrap the roll tightly in plastic wrap, twisting the ends to secure. Chill in the refrigerator for 5 to 10 minutes to help it set. Repeat this process with the remaining ingredients.
Unwrap the sushi roll, slice it into bite-sized pieces, and drizzle with the spicy Sriracha mayonnaise before serving.
