Sushi may immediately bring visions of raw fish and slabs of wasabi, but there are other flavors to celebrate beyond the obvious. Tofu seared in sweet teriyaki joins cucumbers and carrots doused in seasoned rice vinegar, as well as avocado and spicy Sriracha mayo. Topped with the unique furikake seasoning bringing a hint of the sea, this is just the bowl to complete your sushi flavor education.
Bring a small pot with 1½ cups water and rice to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim cucumbers and cut into ¼" rounds on an angle.
Line a plate with paper towels. Drain and cut tofu into ½" dice. Place on towel-lined plate, pressing with more paper towels to remove moisture. The drier the tofu, the better the sear. Season with ¼ tsp. salt and ¼ tsp. pepper.
Combine mayonnaise and Sriracha (to taste) in a mixing bowl and refrigerate until plating.
Prepare the Salad
Combine cucumbers, matchstick carrots, seasoned rice vinegar, 1 tsp. olive oil, and ¼ tsp. salt in another mixing bowl. Set aside.
Prepare the Avocado
Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into ¼" slices.
Cook the Tofu
Heat a large non-stick pan over high heat. Add 1 Tbsp. olive oil and tofu to very hot pan and stir occasionally until tofu is browned all over, 6-9 minutes.
Add teriyaki glaze and stir until tofu is fully coated.
Remove from burner and season with a pinch of salt.
Plate dish as pictured on front of card, garnishing with furikake seasoning (to taste). Serve spicy mayo on the side. Bon appétit!