Sriracha-Miso Glazed Sushi
[Vegan]

1. Preheat oven to 425°F.

1. Add the rice and water to a pot and bring to a boil. Reduce heat to low, cover, and cook until all the water has been absorbed by the rice, about 10 minutes. Stir in the rice vinegar, sugar, and salt immediately following cooking. Set aside to cool.

To Make the Glaze and Filling:

1. Slice the tofu into long strips, about 1/2-inch thick, and place on a baking sheet. Slice the carrots into thin strips and place on another baking sheet. Drizzle tofu and carrots with a little oil and roast for 8 minutes, stirring about halfway through roasting.
2. In a small bowl whisk together the miso, maple syrup, oil, and sriracha. Add some of the glaze to the carrots and tofu, mix well, and return to oven (reserve about 2 or 3 tablespoons of glaze for later).
3. Roast carrots another 10 minutes. Remove from oven and let cool.

To Make the Sushi:

1. To make the sushi, lay your first nori sheet on a bamboo mat, or, if you don't have one, use a clean towel covered in plastic wrap.
2. First, lay out a small portion of rice. For the filling, use about 2 strips of tofu, a few strips of carrots, and a few slices of avocado.
3. With the reserved glaze, add a tablespoon or two of water to thin out. Use as a dipping sauce, or pour it over your sushi rolls.
4. Serve immediately.