Preheat the oven to 400F. Add the sushi rice to a small saucepan. Rinse and drain 2-3 times. Add 1.5 cups of water and heat on medium high. When it starts to bubble, stir, cover, and cook on medium low heat for 15mins.

Pat dry the extra firm tofu. Slice widthwise into about ½ inch slabs. Place tofu on a plate. Pour over toasted sesame oil, maple syrup, soy sauce, and dark soy sauce. Gently roll and press tofu into the sauce. Transfer onto a baking tray lined with parchment paper. Bake in the oven for 20-25mins.

Slice the carrot into thin matchsticks. Slice the mini cucumber into matchsticks. Thinly slice the avocado. When tofu is done, remove from oven. Turn off heat on rice and allow to steam for another 10mins.

In a small mixing bowl, whisk together plantbased mayo, sriracha, and 2-3 tbsp of water. Transfer to a squeeze bottle. When rice is done, transfer to a large mixing bowl. Season with salt and rice vinegar. Gently mix, then pat rice onto the sides of the mixing bowl. Allow to cool for a few minutes.

Assemble the sushi burrito by placing a sheet of nori onto a sushi mat. Add some rice to the nori. Dip fingers in water and spread rice evenly on the nori into a thin layer, leaving a small column of space at the top. Sprinkle over toasted white sesame seeds and place 2 tofu slabs in the middle of the nori. Add carrots, cucumbers, avocado slices, a drizzle of spicy mayo, and micro greens. Use the sushi mat to tuck and roll into a sushi burrito.