Rinse the sushi rice until the water runs clear. Combine rice and 1 1/4 cups water in a small saucepan, bring to a boil, cover, reduce heat to low, and cook 12 minutes. Remove from heat, keep covered, and let stand 10 minutes. Stir together the 2 tbsp rice vinegar, sugar, and salt until dissolved, then fold into the hot rice.

While the rice cooks, press the cubed tofu between paper towels for 10 minutes. Toss the pressed tofu with 1 tbsp soy sauce, 1 tsp sesame oil, and cornstarch. Heat the neutral oil in a skillet over medium-high heat and cook the tofu, turning occasionally, for 6 to 8 minutes until golden and crisp.

Meanwhile, slice the cucumber, julienne the carrot, slice the avocado, and cut the nori into thin strips. Thaw the edamame if frozen.

Whisk together the dressing ingredients: 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp maple syrup, grated ginger, garlic powder, and sriracha. Whisk for 30 seconds until the syrup dissolves.

Divide the warm sushi rice between two bowls. Arrange the cucumber, carrot, avocado, edamame, and crispy tofu over the rice. Scatter nori strips and sesame seeds on top. Drizzle with dressing and serve with pickled ginger.