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Rinse rice with cold water until the water runs clear. Transfer into a pot with boiling water, top with a lid and cook for about 15 minutes or until cooked.
Meanwhile, cut tofu into slices and pan fry on both sides until golden. Lower the heat.
Mix gochujang, soy sauce and sweetener, pour into the pan add let the tofu caramelize. Set aside.
Season the cooked rice with vinegar, maple syrup, sesame oil and salt. Use a spatula to very gently fold the rice. Chill.
In the meantime, cut veggies of choice into thin 4-5 inch long slices.
Place one nori sheet on a plastie wrap.
Add about ⅓ a cup of cooked rice to the center and press it down shaping it like a square on a 45 degree angle using a wet spatula / your hands.
Top with veggies, tofu, vegan mayo and sriracha.
Add another layer of rice and gently press it down and cover with a smaller nori piece.
Fold in the corners of the seaweed, wrap with the plastic wrap and squeezes a bit to make sure everything stays in place. Chill for 5 minutes before slicing it in half.
Dip in your favorite sauce & Enjoy!