Rinse your rice. Cook rice according to package and let it air out. Once cool, mix in sugar and rice vinegar.

Place the rice in a dish you can compact it and cut into squares/rectangles later- so not a circular dish. Press into the rice to make sure it's dense.  You can use your hands or even the bottom of a glass cup.

Then I let the rice sit in the fridge for at least 6 hours and then cut it up into crispy rice slices. Does best over night, but 6 hours will do!

Cut the rice into rectangular or square shapes. (I did about an inch wide and an inch and a half long) Fry the rice slices on medium/high in oil until golden brown (approximately 3 minutes on each side)

Then in a separate pan, add in your cut up tofu bites and teriyaki sauce, sesame oil, black sesame seeds and lemon pepper and cook on medium heat for about 6-8 minutes or until the tofu has started to get crispy and the sauce has thickened.

Then take the rice and top with sliced avocado, a piece of tofu, a sprinkle of green onion and sriracha mayo and BOOM you've got vegetarian crispy rice that will honestly blow your mind!