SUSHI SANDWICH!

Rice:

Cook 1-2 cups of rice following directions on the package. Once rice is cooked, add 1 tbsp rice vinegar, 1/2 tbsp cane sugar, a pinch of salt, and 2 tbsp sesame seeds, mixing well.

Panko fried tofu:

1. Cut tofu into 1/2 inch thick, 3 inch wide squares. Line a large plate with 2 paper towels, and place tofu on top. Cover tofu with 2 more paper towels. Lightly press for 30 seconds to release extra water/moisture.
2. Create a breading station. Add flour, garlic powder, paprika, salt, and pepper in one bowl, and mix well.
3. In a separate bowl, combine 2 tbsp vegan egg powder and 1/2 cup water, whisk until well incorporated.
4. In a third bowl, add panko bread crumbs.
5. Gently toss tofu pieces first in the flour mixture, then the vegan egg wash, then the panko bread crumbs. Make sure to fully coat all sides of each piece.
6. Add enough avocado oil for a depth of about 1/4" in a large skillet. When oil is hot, add tofu. Don't overcrowd the skillet, or the tofu will steam and not fry. Flip after 30 seconds or until golden brown.
7. As tofu finishes cooking, remove from heat and drain on paper towels. Sprinkle with a little sea salt as they come out of the oil.

Note: See comments for continued recipe on “how to assemble” the sushi sandwich. Other ingredients to use for assembly include avocado, baked sweet potato, cilantro, and vegan chipotle mayo.