First, start by heating a large, but not too deep, pan. Fry the rice briefly, then cook it. Let the cooked rice rest for a while without opening the pot lid.

While the rice is cooking and resting, prepare the tofu. Slice the tofu lengthwise into squares, one slice for each burger. Brush each slice with cornstarch and fry in the air fryer at 400°F for 12 minutes.

Dip the fried tofu in teriyaki sauce, sprinkle sesame seeds on top, and set aside.

Divide the cooked rice into four equal parts and shape them into round patties by hand. (See the image below to understand better how to shape them.)

Place the four rice buns you have formed into the air fryer at 400°F.

Spray some oil on them and fry until browned, which will take about 15 minutes. Tip: This method will yield 2 large sushi burgers, but if you prefer, you can make 5-6 smaller burgers by forming smaller rice shapes.

Peel the cucumber thinly with a peeler, as shown in the image below:

Drizzle Sriracha and mayo on a rice bun, add the tofu with sesame and teriyaki and place the nori on top. Then, arrange the cucumber slices and a few finely chopped mango slices. Finally, add thinly sliced ripe avocados and finish with more Sriracha mayo. Place the other rice bun on top, and your plant-based sushi burger is ready.