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Pat dry and cut the tofu into rectangle pieces. Marinade the tofu pieces with the marinade for at least 10 minutes.
Cook the rice according to package instructions.
Cut the avocado, carrot, and cucumber into thin slices.
Lay a sheet of nori seaweed on your working station (rough side up). Use a scissor to cut a vertical split halfway towards the seaweed sheet.
Divide each ingredient in
In the bottom right corner, add the cooked rice, followed up by the teriyaki tofu in the top right corner.
Add the avocado in the top left corner and finally add the thinly sliced carrot and cucumber in the remaining corner.
Add some vegan sriracha mayo and sprinkle some sesame seeds on the toppings.
Fold the Onigirazu from the bottom right corner towards the top right corner, then keep folding until it forms a parcel.
You can eat the Onigirazu as it is or wrap it tightly with a plastic wrap and cut in half with a sharp knife.