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Preheat the oven to 400°F.
Quickly whisk together in the ingredients for the sauce.
Place ⅓ cup of the sauce in a large bowl with the shredded tofu and reserve the rest of the sauce for serving.
Mix the tofu until it is thoroughly coated in the sauce and transfer to a lined baking sheet.
Bake until golden and crisp around the edges, 25 to 30 minutes, flipping halfway through.
While the tofu is in the oven, make the cucumber edamame salad. In a large bowl, whisk together the sesame oil, vinegar, soy sauce, ground ginger and ½ teaspoon salt until combined.
Mix in the cucumbers, edamame and red onion. Toss to combine and set aside.
To build your bowls, add equal portions shredded tofu, cucumber edamame salad, and rice. Drizzle on more of the sriracha sauce and garnish with thinly sliced avocado, toasted sesame seeds, and green onion. Serve with toasted seaweed sheets and enjoy!