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charcharboiled
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Cook your rice according to package instructions. Once done, place in a large bowl in the fridge to cool down. Once cool, mix in the rice vinegar and white wine vinegar and set aside.
Meanwhile, marinate your tofu: break or cut the tofu into small chunks (roughly the size of a quarter). Place in a large bowl and mix in the soy sauce, sesame oil, rice vinegar, and furikake. Let marinate for 30 minutes or up to overnight.
After the tofu has marinated, mix in the cream cheese, kewpie mayo, and sriracha (leaving all of the marinade in the bowl as well). Set aside.
Assemble: pre-heat the oven to 400 degrees F. Grease a 9x13 casserole dish.
Pour the rice into the bottom of the prepared dish and spread it out so that it’s evenly packed into the pan. Sprinkle on 1 heaping tablespoon of furikake and then spread the tofu mixture on top so that it’s even. Top with an additional (but optional) drizzle of kewpie mayo.
Bake for 15 minutes. Remove from the oven and top with green onions, cucumber, and avocado plus a good drizzle more of mayo, sriracha, and sushi sauce. Sprinkle with sesame seeds and ENJOY!