Preparation

1. Cook the sushi rice according to the package instructions. Once cooked, add the rice vinegar, salt, and sugar, then mix gently. Let cool to room temperature.
2. Prepare the breaded tofu: Cut the tofu into slices, then marinate in soy sauce for 10 minutes. Next, dredge the slices in flour, then in the egg-and-milk mixture, and finally in the panko that has been toasted in a skillet. Bake in the oven at 375°F for about 30 minutes.
3. Prepare the spicy tuna mayo by mixing the tuna, mayonnaise, and Sriracha, or cook the eggs.
4. Place a sheet of plastic wrap on your work surface. On a sheet of nori, spread a layer of rice in the center, then add the chives, cucumber, breaded tofu, spicy tuna mayo or a soft-boiled egg, mango, and avocado. Next, place a small square of pre-cut nori, topped with a little rice and sesame seeds, on top of the filling before closing the onigirazu.
5. Fold the four sides of the nori sheet toward the center to form a square, then seal the onigirazu tightly with plastic wrap.
6. Let it rest for a few minutes in the refrigerator.
7. Meanwhile, mix together the mayonnaise, rice vinegar, soy sauce, and toasted sesame oil.
8. Cut your onigirazu in half and dip them in the sesame mayonnaise.You can customize the fillings just like with sushi and create your own combinations!