Prepare the tofu: Press the tofu for at least 15 minutes. Use the large side of a box grater to carefully grate the tofu into shreds.

Make the spicy ‘tuna’ mixture: In a medium sized bowl add the tofu, mayo, sriracha, lemon juice, tamari, nori flakes, and scallions. Refrigerate for 20-30 minutes.

Cook and season the rice: In the meantime, cook 1 cup sushi rice according to the package instructions. After fluffing the rice, add 1 tablespoon rice vinegar and mix.

Dip the rice paper wrappers: In a shallow baking dish add a layer of filtered water. Dip the rice paper wrapper into the water until it is submerged and begins to soften, about 10 to 15 seconds. Don’t leave it for too long or it will get too sticky. Move it onto a cutting board or another flat surface to build your rolls.

Build the rolls: In the center of the rice paper, add a heaping tablespoon of sushi rice, a heaping tablespoon of spicy tofu mixture, and a few slices of avocado in one even layer. Be careful not to overstuff or they will break later on! Use your hands to wrap the roll like a burrito, tucking in the edges and folding over to seal. Set on a plate and continue until you run out of fillings.

Pan-sear: Heat olive oil in a pan on medium high heat (closer to medium). Once the oil is hot, add the rolls and cook for 6 to 8 minutes per side or until they’re golden brown. Use tongs to turn them and heat the edges. If any break apart, gently heat the exposed side to help seal it.