Bring a small pot with 11/2 cups water and rice to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.

Remove from burner and set aside covered.

While rice cooks, prepare ingredients.

Line a plate with paper towels. Drain and cut tofu into 1/2" dice. Place on towel-lined plate, and top with more paper towels and another plate. Set aside to press, 5 minutes. Season pressed tofu with 1/4 tsp. salt and 1/4 tsp. pepper.

While tofu presses, trim cucumbers and cut into 1/4" rounds on an angle.

Combine mayonnaise and Sriracha (to taste) in a mixing bowl and refrigerate until plating.

In another mixing bowl, combine cucumbers, matchstick carrots, seasoned rice vinegar, 1 tsp. olive oil, and 1/4 tsp. salt. Set aside.

Halve avocado around the pit. Remove pit by carefully tapping pit with the blade of a sharp knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into 1/4" slices.

Place a large non-stick pan over high heat. Add 1 Tbsp. olive oil and tofu to very hot pan and stir occasionally until tofu is browned all over, 6-9 minutes.

Add teriyaki glaze and stir until tofu is fully coated. Remove from burner and season with a pinch of salt.

Plate dish as pictured on front of card, topping rice with salad, tofu, and avocado, and garnishing with furikake seasoning (to taste). Serve spicy mayo on the side. Bon appétit!