Cook your rice according to package instruction, I used a rice cooker, once cooked, fluff the rice up with a spatula and season with sushi vinegar.

Drain and pat dry the tofu, slice into about ½ inch thick pieces.

In a nonstick pan, coat the bottom with a thin layer of oil, pan fry the tofu pieces till golden crispy on both sides over medium heat, about 3-4 minutes per side.

Meanwhile, mix together the sauce ingredients for the tofu, once tofu slices are fried golden, carefully pour in the sauce, quickly lower the heat to low, and continue to flip and turn the tofu pieces to coat both sides with the sauce.

Let the sauce slowly thicken to desired consistency, keep flipping the tofu to glaze all sides evenly.

When ready to assemble, take one piece of nori sheet, cut from the middle point of one edge to the center.

Place one layer of rice on one quarter of the space, about ½ cup, add sriracha and silken tofu mayo.

Add on the rest of the fillings to each quarter of the space.

Start folding from where the cut is, fold 3 times until one square wrap is formed.

Wrap the sandwich in cling wrap, slice diagonally in half, enjoy!