In a shallow bowl, whisk together the soy sauce, ginger, garlic, and sriracha sauce. Add the tofu, gently coating it in the marinade. Set aside for 10 minutes.
To air fry: Transfer the tofu to your air fryer basket, and cook for 15 minutes at 370° F, shaking after 8 minutes.
To bake: Arrange the tofu strips on a lined baking sheet and bake at 375° F for 30 to 35 minutes, until cooked to preference.
Make the sushi rice while the tofu marinates and bakes.
To make the rice in the Instant Pot: Combine the rice and water in the Instant Pot. Stir to combine, then lock the lid and cook for 5 minutes with a 10-minute natural release. Stir in the rice vinegar and agave nectar, then transfer to a bowl to cool.
To make the rice on the stove: Bring the water to a boil in a saucepan on high heat, then add the rice. Cover the pan, reduce the heat, and simmer for 18 to 22 minutes. Remove the pan from the stove, but leave the lid on and let the rice steam for another 10 minutes. Stir in the rice vinegar and agave nectar, then transfer to a bowl to cool.
Roll the sushi burrito.
Lay out one piece of the nori and cover the whole sheet in a layer of sushi rice, leaving yourself about a ½" piece of uncovered nori along one edge. Use moist fingertips to press the rice onto the nori really well.
About ½" from the covered edge of the nori sheet, arrange half of the tofu and other filling ingredients, except for the panko, on the rice. Sprinkle a tablespoon of breadcrumbs over all of the filling.
Gently roll the sushi burrito over once, and use the uncovered part of the nori to seal it closed. Let the roll stand, sealed side down, for 5 minutes before serving. Repeat to make the second roll.
Video
Notes
Sushi tastes best day-of, but you can store it in the fridge for up to 2 days. Just know that the rice texture will become drier as it sits in the fridge.