Vegan Maki Sushi in 50 Minutes

Instructions:

1. Rinse the sushi rice in a fine-mesh strainer under cold water until the water runs clear to remove excess surface starch.
2. Combine rice and water in a pot, bring to a boil, then reduce to low heat, cover tightly, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
3. While rice is hot, gently fold in rice vinegar, sugar, and salt using a slicing motion with a spatula. Let the rice cool to room temperature.
4. Julienne the cucumber and carrots into thin, uniform matchstick-sized strips. Slice avocado into thin crescent-shaped wedges.
5. Slice extra-firm tofu into long, thin rectangles and optionally sear in a pan with a splash of soy sauce.
6. Place a nori sheet shiny side down on a rolling mat. Wet your fingers and spread approximately 3/4 cup of rice evenly across the nori, leaving a 1-inch strip of bare seaweed at the top edge.
7. Arrange tofu, avocado, cucumber, and carrot in a neat line across the center of the rice.
8. Using the mat, lift the bottom edge of the nori and fold it over the fillings, pressing firmly to tuck the ingredients in. Roll forward steadily until the bare strip of nori is reached.
9. Whisk together soy sauce, maple syrup, and sriracha to create the dipping sauce. Sprinkle sesame seeds on top of the rolls if desired.