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Preheat oven to 400°F (204°C).
Rice: Cook rice according to package instructions to get 2 cups cooked sushi rice. In a small bowl, stir together 2 tsp rice vinegar and ¼ tsp salt, then gently fold that into the cooked rice.
Tofu: In a large bowl, stir together ¼ cup vegan mayonnaise, ¼ cup vegan cream cheese, ¼ cup furikake rice seasoning, and 2 Tbsp sriracha. Break 2 8-oz packages miso-marinated extra-firm tofu into bite-sized pieces and fold it into the sauce.
Line Muffin Tins: Cut each piece of nori into 4 squares to end up with 12 squares. Add 2-3 tablespoons of rice to each nori sheet, then gently push into the muffin tin. Repeat until the muffin tin is filled.
Add Tofu: Spoon tofu mixture evenly into each cup.
Bake for 25 minutes, or until browned a bit on top and sides are crispy. Let cool for a few minutes before trying to remove them from the muffin tin–they need to firm up a bit.
Serve: Top with your desired diced veggies and sauces and enjoy!