Cook your sushi rice according to package directions or use leftover sushi rice. If cooking, let the rice cool.

Line a container or small baking tray with parchment paper, then add rice. Wet your hands so the rice doesn't stick to your hands, and pat the rice down into the container.

Take it out, then, using a wet knife, slice the rice into your desired shape. I cut mine into rectangles, slightly larger than the tofu rectangles.

Place the rice into the air fryer and spray with oil (omit spray for oil free). Air fry at 400f for 12-15 minutes or until golden.

If you don’t have an air fryer, pan-fry in olive oil until both sides are golden.

While the rice cooks, make your tofu.

Slice it into your desired shape, then sprinkle on salt, pepper, and cornstarch on both sides.

Pan-fry your tofu in a spray of oil until both sides are crispy.

In the meantime, make your sticky tofu sauce by adding all ingredients into a small bowl and mixing well to combine.

Pour the sauce over the crispy tofu and mix everything. The sauce will thicken in a few minutes over the stove's heat and become sticky.

Assemble your crispy rice bites. Place your rice at the bottom, followed by some sliced avocado, your sticky tofu, a slice of jalapeno, and a sprinkle of sesame seeds. Add a drizzle of sriracha if you like spice, and enjoy!