How to make it
Slice the pressed tofu into thin slices. In a small bowl combine the Lee Kum Kee Panda Brand Dipping Soy Sauce, Lee Kum Kee Sriracha Chili Sauce, maple syrup, Lee Kum Kee Hoisin Sauce and Lee Kum Kee Seasoned Rice Vinegar. Pour the mixture over the tofu and let marinate for 30 minutes. Meanwhile, preheat your oven at 350 °F.
Bake for 10-15 minutes at 350 °F until golden brown. Let cool and gather ingredients to build your onigirazu. Place a sheet of plastic wrap on a clean work surface. On top of the plastic wrap, place nori sheets with the shiny side down.
Have a small bowl with water nearby to dip your fingers in so the rice will not stick to your fingers and also help to seal the nori sheet when you wrap it. On top of each nori sheet, place a bit of rice. Form the rice by hand into a square or circle. For each onigirazu, place half teaspoon of Lee Kum Kee Sriracha Mayo in the middle of the rice, then add the other ingredients (avocado, tofu, spinach, carrots, cabbage, half teaspoon of Lee Kum Kee Chili Garlic Sauce) and end with a layer of rice again.
Fold the nori sheet by starting with the right or left corner of the nori sheet and fold that side to the opposite side. Repeat with the other side. Then fold the top or bottom tip of the nori sheet in the opposite direction. You should have a small packet now. If the tips of the nori sheet don’t stay put, wet the tips of your fingers with a bit of water.
While folding the nori sheet, use the plastic wrap to tighten the onigirazu. Press down gently and set aside to rest for about 10 minutes to allow the nori sheet to soften. Remove the plastic wrap and with a sharp knife, cut the onigirazu in half. Serve with more Lee Kum Kee Panda Brand Dipping Soy Sauce. Enjoy!