Rinse 1 cup sushi rice under cold water until the water runs clear. Add rice and 1 1/4 cups water to a saucepan, bring to a gentle boil, then reduce heat to low, cover, and simmer for about 15 minutes.

Turn off the heat and let it steam, covered, for another 10 minutes. Fluff with a fork and let cool slightly before assembly. For extra flavor, stir in 1 tablespoon rice vinegar and 1/2 teaspoon sugar while warm.

While the rice cooks, drain the tofu and press for 15–30 minutes to remove excess moisture.

Slice the pressed tofu into 1-inch cubes. Dust lightly with cornstarch for crispier edges before frying.

Heat 2 tablespoons of neutral oil in a nonstick skillet over medium-high heat.

Add tofu cubes in a single layer and fry until golden brown on all sides, about 10 minutes total.

If desired, cook longer for extra crunch or finish under a broiler.

In a small bowl, whisk together 2 tablespoons soy sauce and 1 tablespoon sriracha.

Reduce pan heat to medium-low, pour the sauce over tofu, and toss gently for 1–2 minutes until the sauce thickens.

Consider adding 1 teaspoon maple syrup or brown sugar for sweetness.

Slice the avocado, julienne the cucumber, and shred the carrot.

Cook edamame if frozen according to package directions and drain.

Place a scoop of sushi rice in each bowl.

Arrange tofu cubes, avocado slices, cucumber, shredded carrot, and edamame on top. Sprinkle with sesame seeds, add nori strips, and garnish with green onions.

Enjoy the bowl immediately for best texture, with the option of drizzling extra glaze or spicy vegan mayo.