For a low-carbohydrate option, split the rice for each serving in two. Enjoy half with dinner and save the other half for lunch!
Cook Rice: Add 1.5 cups (3 cups for 4 servings) of salted water to a saucepan along with sticky rice. Bring to a boil, then reduce heat to simmer for 10-15 minutes, or until water has been absorbed.
Marinate Tofu: Drain tofu and press out any excess moisture with a clean dish cloth or paper towel. Slice into 1/2 inch cubes. Prepare marinade by mixing together soy sauce, honey and rice vinegar. Add tofu and toss to coat with marinade. Set aside to allow the tofu to absorb the flavour.
Prepare Spicy Mayo / Prep Toppings: Mix together mayonnaise and sriracha in a small bowl. Wash and slice cucumber into 1/4 inch rounds. Halve the avocado, remove pit and slice. Tear nori into small pieces, or cut into thin strips using scissors.
Fry Tofu: Heat a large skillet over medium with 1 tbsp. (2 tbsp. for 4 servings) of oil. Once oil is hot, use a slotted spoon to remove tofu from marinade, and add to skillet. Cook for 1-2 minutes per side until golden, then flip to continue browning on all sides.
Assemble: Divide sticky rice between serving dishes. Top with carrot, cucumber, avocado, tofu, nori, and pickled ginger. Sprinkle black sesame seeds over everything and drizzle with spicy mayo. Enjoy!