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Drain your tofu, wrap it in paper towels, and then place something heavy on top and let it press for about 30 minutes. Vertically cut your cucumber and the carrot
Rinse and cook 1 cup of rice normally. Once the rice is cooked, add in rice vinegar, syrup, and salt.
Once the tofu has been pressed, slice and cover each slice in soy sauce or coconut aminos (on both sides). Air-fry tofu at 400°F for 15-20 minutes or until desired crispiness is reached. Flip halfway.
Quickly dip your rice paper in water then place on a flat surface.
Add one seaweed snack/nori sheet to the middle of the rice paper, then about 2 tbsp of rice, one slice of cooked tofu, cucumbers, carrots, 1-2 slices of avocado, and then top with another seaweed snack/nori sheet.
Wrap the rice paper, then place it in the middle of another damp sheet of rice paper and wrap it again.
Roll in sesame seeds and then fry with a little bit of oil on a pan (on medium heat) until each side gets crispy.
Enjoy with a side of soy sauce or coconut aminos