1. Rinse the sushi rice in a fine-mesh sieve under cold running water until the water runs mostly clear.

2. Combine the rinsed rice and water in a saucepan or rice cooker. If using a saucepan, bring to a boil, reduce heat to low, cover, and simmer for 15–20 minutes until the water is absorbed.

3. Remove the rice from heat and let it stand, covered, for 10 minutes.

4. Whisk together the rice vinegar, sugar, and salt until dissolved.

5. Transfer the cooked rice to a large non-metallic bowl. Pour the vinegar mixture over the hot rice and gently fold to combine without mashing. Let cool to room temperature.

6. Press the tofu and cut into cubes, or steam tempeh for 10 minutes and cut into cubes or strips.

7. Toss the tofu or tempeh with soy sauce, rice vinegar, and sesame oil. Let marinate for 10–15 minutes.

8. Add cornstarch and toss gently to coat.

9. Heat neutral oil in a large non-stick skillet over medium-high heat. Cook tofu or tempeh in a single layer for 3–5 minutes per side, until golden and crispy. Set aside.

10. In the same skillet, add oil or cooking spray, then add panko breadcrumbs and a pinch of salt. Toast over medium heat for 3–5 minutes, stirring often, until golden brown. Transfer to a bowl.

11. Whisk together mayonnaise, sriracha, soy sauce, sesame oil, and optional lime juice or rice vinegar until smooth.

12. Prepare the avocado, cucumber, carrots, edamame, and nori.

13. Divide cooled sushi rice among four bowls.

14. Top each bowl with crispy tofu or tempeh, avocado, cucumber, carrots, and edamame.

15. Drizzle with spicy mayo, sprinkle with toasted panko, and garnish with nori, sesame seeds, pickled ginger, scallions, and vegetarian unagi sauce if desired. Serve immediately.