Veggie Roll Bowl - Jessica Valant

Ingredients

• 1 cup dry white rice (I cook 1 cup dry, which makes enough for us plus some leftover. You can use brown rice if you chose!)
• 2 blocks extra firm tofu (drain the water as best you can)
• 2 tbsp cornstarch
• 1 cup chopped cucumber
• 1 cup carrot ribbons (or shredded!)
• 1 large avocado
• 1-2 packages dried seaweed (about 1/2 cup chopped)
• 1/4 cup fresh sliced ginger
• 2-3 tbsp mayonnaise
• 2 tsp (or to taste) Frank's Red Hot (sriracha is a more traditional option!)
• cilantro (to taste)
• ponzu (to taste)
• fresh sliced jalapeño (to taste)
• sesame seeds (to sprinkle on top of the bowls)