Preheat the oven to 400° F. Make your sushi rice according to package directions and then stick it in the freezer to cool for 20 minutes.
In a large, shallow bowl or on a large dinner plate gently coat the tofu in the toasted sesame oil. I recommend doing this by hand, rather than tossing with a spoon.
In a small bowl or mug, whisk together the cornstarch, garlic powder, ginger, salt, and pepper. Add the cornstarch mixture to the plate of tofu, gently coating the tofu well. Again, I suggest rubbing this on by hand, rather than using a spoon to toss.
Transfer the coated tofu to a baking sheet lined with parchment paper. Bake for 40 minutes, no need to flip. Slice each cutlet into 2 longer, skinnier pieces.
Make the pickled carrots while the tofu bakes
In a small saucepan, heat all of the ingredients except for the carrots. When the mixture reaches a boil, remove the pan from the heat. Place the carrots in a bowl and pour on the vinegar mixture. Set aside to marinate.
Make the rolls
Fill a small bowl with water. Grab your first nori sheet, and place it shiny side down on a dry surface. Wet your fingers in the water, and use them to spread the sushi rice all over the nori sheet, leaving about a 1" strip uncovered along one side.
On the side opposite the 1" strip, arrange a strip with 2-3 pieces of the tofu, about a tablespoon of the carrots (drain off the brine), a piece of green onion, and some avocado.
It's time to roll! Start on the side with the tofu and veggies, and gently roll toward the 1" uncovered strip of nori, pressing gently as you go. If you have a sushi mat, you can use it, but you can roll without one. When you get to that uncovered bit of nori, dip your fingertips into the bowl of water, and sprinkle it onto that part of the nori. Gently finish rolling, pressing lightly as you roll back and forth to make a seal. Use a sharp knife to slice into pieces.
Repeat with the remaining pieces of nori and filling ingredients. Serve immediately.
Make the sriracha mayo (if using)
Whisk together the mayo ingredients in a small bowl. Drizzle over the rolls or serve on the side as a dipping sauce.
Video
Notes
Leftover tofu sushi will keep for 3-4 days in the fridge, but do know that the sushi rice will harden in the refrigerator. Sushi is best eaten the day you make it.Nutritional information calculated without the mayo, since it's optional.