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Start by shredding the super-firm tofu using a cheese grater or a food processor with a shredding disc. If you opt for extra-firm tofu, ensure it is thoroughly pressed beforehand.
In a large bowl, combine the shredded tofu with the vegan mayonnaise, sriracha, soy sauce, rice vinegar, toasted sesame oil (if using), sliced scallions, and shredded carrot (if using). Mix well and taste to adjust the spiciness and saltiness to your preference.
For the best flavor, refrigerate the tofu mixture for at least an hour to allow it to absorb all the delicious ingredients.
Prepare the sushi rice and spread an even layer on the half of the nori closest to you. It’s easiest to use your hands for this, so keep a small bowl of water nearby to wet your fingers and prevent the rice from sticking.
Next, add a generous amount of the spicy tofu crab salad on top of the rice, followed by slices of avocado and strips of cucumber. Be careful not to overfill, as it will make rolling difficult.
Now, carefully roll the sushi, keeping it as tight as possible. A sushi mat can be very helpful for this. To help the roll stick, you can wet the edge of the nori with a little water.
Finally, using a very sharp knife, slice the vegan California roll into pieces. For the cleanest cuts, wipe the knife with a damp towel between slices.