Vegan Sushi Bowls with Wasabi Mayo

Wash the rice 2-3 times or until the water is clear. Drain well and transfer the rice to a large saucepan.
Cover with the water and bring to a boil. Once boiling, reduce the heat to a simmer and cover with a lid. Cook covered for 8-9 minutes or until no water remains. Remove from heat and let the rice steam for another 15 minutes (with the lid on).
Transfer the sushi rice to a large baking dish or bowl. Pour in the seasoned rice vinegar and stir to combine. Cover with a damp kitchen towel and let cool for about 1 hour at room temperature.

Heat the oil in a non-stick skillet over medium heat. Once hot, add the tofu rectangles and fry on each side for 5-7 minutes, or until the tofu is golden brown. Remove from the skillet and transfer to a plate lined with a kitchen paper towel to remove the excess oil.
In a small bowl, mix together 1 teaspoon of cornstarch with 1 tablespoon of water. Set aside.
Wrap each rectangle of tofu with a strip of nori and slightly wet the end of the strip with the cornstarch mixture to seal.
To a non-stick skillet, add a tablespoon of oil and fry the nori-wrapped tofu for about 2 minutes. Next, add the water, soy sauce, coconut sugar, sriracha, and cornstarch. Stir to combine. Let simmer for about 5 minutes, flipping regularly to coat the tofu with the sauce.
Remove from heat once almost all of the sauce has been absorbed by the tofu.

In a small bowl, stir together the mayo with the wasabi paste. Taste and adjust the spiciness to your liking.

Divide the sushi rice between two serving bowls. Top with the nori-wrapped tofu, avocado slices, fried shallots, carrots, and drizzle with the wasabi mayo!