Contains: Soy, Sulphites, Sesame, Egg
May Contain: Mustard, Wheat, Gluten, Milk, TreeNuts, Peanuts, Fish, Shellfish
May Contain: Milk, Mustard, Peanuts, Seafood, Tree Nuts, Wheat, and Gluten.
Drain and rinse sticky rice in a fine mesh sieve. Add rice to a small pot with 1 ½ cups (3 cups for 4 servings) salted water and bring to a boil. Reduce heat to low and cover with a lid. Cook rice for 12-15 minutes or until grains are tender.
Drain tofu and press out any excess moisture with paper towel. Slice tofu into ½ inch cubes. In a medium bowl, mix together soy sauce, honey, and rice vinegar. Add tofu and toss to coat with marinade.
Wash and slice cucumber into ¼ inch rounds. Cut avocado in half, remove pit and slice. Tear nori into small pieces or cut into thin strips using scissors.
Make Spicy Mayo
In a small bowl, mix mayonnaise and sriracha. Set aside for Step 6.
Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large skillet over medium. Once hot, use a slotted spoon to transfer tofu to skillet. Cook for 8-10 minutes, flipping every couple minutes to brown all sides.
Assemble + Serve
Divide sticky rice between serving dishes. Top with carrot, cucumber, avocado, tofu, nori, and pickled ginger. Sprinkle black sesame seeds over everything. Drizzle spicy mayo on top. Enjoy!