Press the extra-firm tofu for 1–4 hours, then cut into cubes and sauté in oil until golden brown—about 4–5 minutes. Drizzle with teriyaki sauce and cook for an additional 2 minutes.

Prepare the sticky rice by rinsing 1 cup under cold water until clear, then combine with 1.5 cups water. Cook according to instructions or boil, then reduce heat and cover for 15–20 minutes.

Slice the cucumber and halve the avocado, removing the pit. Steam or boil the edamame for 3–5 minutes, then drain.

In each bowl, layer 1 cup of sticky rice, top with sautéed tofu, edamame, cucumber slices, avocado halves, and jalapeño.

Sprinkle crunchy onions on top and drizzle with spicy mayo before serving.