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Cook rice, while it's still warm, toss it with the rice vinegar, cane sugar, and salt.
Cut the tofu into chunks, pat dry and brown in the cast iron.
Meanwhile, make teriyaki sauce. When time to serve, coat in sauce.
Divide among 4 bowls and top with the teriyaki tofu, avocado, mango, cucumbers, scallions, pickled ginger, and pickled radishes, if using.
Garnish with nori, sesame seeds, and microgreens and serve with spicy mayo.