Rinse 1 cup of short-grain rice under cold water until the water runs clear. Cook the rice in a rice cooker or on the stove with 1 ⅓ cups of water for 15-20 minutes until fluffy and tender.

In a food processor, blend 1 cup of silken tofu, ¼ cup of vegan mayo, and 1 tablespoon of sriracha until smooth for the creamy tofu mayo.

In an 8'x8' baking dish, layer the cooked rice first, pressing down gently. Add half of the tofu mayo, then a layer of chopped cucumber and avocado. Repeat the layers.

Sprinkle cut nori sheets evenly over the top.

Preheat oven to 350°F (175°C). Bake for about 20 minutes until edges are crispy and layers are heated through.

Let cool for a few minutes, then slice into squares or scoop portions into bowls. Drizzle with sesame oil or sriracha mayo before serving.