Preheat the oven to 400 F

Pat the tofu dry and slice it into strips. Marinate it in the coconut aminos, salt and sriracha and layer it in a baking dish. Bake it for about 35-40 minutes, flipping halfway.

Rinse your sushi rice in a colander until the water runs clear. Add it to a pot with the 2 cups of water, cover it and bring it to a boil. Once boiling, reduce heat and let it simmer for about 15-18 minutes until all of the water is absorbed. Turn the heat off and let it sit for 10 minutes, then fluff it with a fork. Season with the rice vinegar, salt, sugar and sesame seeds

To prepare the burritos, spread about  ¾ cup of the rice mixture onto a nori sheet. Use wet hands or a rubber spatula to spread it around evenly.

Prepare the spicy mayo by whisking the ingredients together until smooth.

To make the burritos, layer the tofu and all of the fillings in a row onto the rice, leaving about ½ inch from the bottom. Take the bottom of the nori sheet and roll everything tightly into a large roll. Wrap each roll in parchment paper like a burrito, then slice in half. Repeat with remaining rice and fillings.

Serve with spicy mayo and low-sodium soy sauce to dip.