In a medium pot, combine sushi rice, water, salt, rice vinegar, sugar, and sesame oil. Boil, reduce heat, cover, and simmer for 25 minutes. Let rest covered for 10 minutes.

Heat olive oil in a sauté pan over medium-high heat. Crumble pressed tofu and cook for 7-8 minutes until golden brown. Stir in tamari, oyster sauce, sriracha, and scallions. Cook for 2 more minutes.

In a separate pot, cook sweet potatoes in water and sesame oil over medium heat for about 10-12 minutes until tender. Stir in tamari, maple syrup, and rice vinegar.

Whisk together vegan mayonnaise, sriracha, and wasabi until smooth.

Preheat oven to 375°F (190°C). In a baking dish, spread sushi rice, then layer tofu, and sweet potatoes. Drizzle with spicy mayo and bake for 15-20 minutes.

Remove from oven, cool for a few minutes, then garnish with cucumber, avocado, scallions, and sesame seeds. Serve warm.