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Rinse the sushi rice well until the water runs clear. Add it to a pot with water and bring to a boil. Lower the heat, cover, and simmer for about 15 minutes until the water is absorbed. Turn off the heat and let it rest for another 10 minutes with the lid on.
Fluff the rice and mix in rice vinegar and salt.
While the rice cooks, grate the tofu using a box grater and add it to a bowl. Stir in vegan yogurt, mayo, sriracha, soy sauce, and green onion. Mix until creamy and evenly coated. Taste and adjust seasoning to your liking.
Spoon the rice into a small baking dish, pressing it down evenly. Crumble a sheet of nori over the rice and sprinkle sesame seeds. Spread the tofu tuna mixture on top.
Bake at 390°F (200°C) for 10 minutes, then broil for another 3–4 minutes until lightly golden.
Top with spicy mayo, eel sauce, sliced spring onions, and sesame seeds. Serve hot and eat immediately– rather on its own or with nori chips, avocado and cucumber. It’s best fresh from the oven.