Begin by rinsing the sushi rice under cold water to remove excess starch. In a medium pot, combine the rice with water and a pinch of salt. Bring to a boil, then cover and reduce heat to low, cooking for about 15 minutes until the rice is tender. Remove from heat and let it cool slightly.

In a small microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for 30 seconds to dissolve, stirring occasionally. Once the rice has cooled, mix the vinegar mixture with the rice, ensuring even coating. Fold in furikake for added flavor.

Press the firm tofu to remove excess water, then cut it into small cubes. In a bowl, whisk together soy sauce, vegan mayonnaise, sriracha, and sesame oil. Add the tofu cubes and chopped scallions, gently stirring to coat. Let sit for about 15 minutes for flavor absorption.

Preheat your oven to 375°F (190°C). In a greased baking dish, evenly spread the seasoned sushi rice as the bottom layer. Arrange the marinated tofu mixture on top of the rice.

Place the baking dish in the oven and bake for 15-20 minutes, until the top is golden and slightly crispy.

Once baked, carefully remove the dish from the oven and let it cool slightly. Top with slices of avocado and cucumber. Drizzle with sriracha and vegan mayonnaise, and sprinkle with sesame seeds.