Bring a small pot with 11/2 cups water and rice to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.

Remove from burner and set aside covered.

While rice cooks, continue recipe.

Drain tofu. Line a plate with paper towels. Cut tofu into 1" dice. Place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Season tofu all over with 1/4 tsp. salt and 1/4 tsp. pepper.

Trim cucumbers and cut into 1/4" rounds on an angle.

Combine mayonnaise and Sriracha (to taste) in a mixing bowl. Set aside.

In another mixing bowl, combine cucumbers, carrots, vinegar, 1 tsp. olive oil, and 1/4 tsp. salt. Set aside.

Halve avocado around the pit. Remove pit by carefully tapping pit with the blade of a sharp knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into 1/4" slices.

Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until tofu is golden brown, 6-8 minutes.

Add teriyaki glaze and stir occasionally until tofu is coated.

Remove from burner and season with 1/4 tsp. salt.

Plate dish as pictured on front of card, topping rice with salad, tofu, and avocado. Garnish with sesame seeds. Serve spicy mayonnaise (to taste) on the side for dipping. Bon appétit!