Prepare the sushi rice according to package directions. Once fully cooked, transfer it to a large bowl and refrigerate to cool completely.

In a small mixing bowl, whisk together the soy sauce, maple syrup, cornstarch, grated ginger, minced garlic, and water until smooth. Set aside.

Heat 1 tablespoon of oil in a large non-stick skillet over medium heat. Once hot, add the tofu strips and cook for 5 minutes without stirring to allow a golden crust to form. Flip each piece and continue cooking for another few minutes on each side, about 12 minutes in total. Pour the prepared sauce over the tofu, stirring frequently, until the sauce thickens and evenly coats the tofu. Remove from heat and set aside.

Once the rice has cooled, gently fold in the rice vinegar and white wine vinegar to enhance the flavor.

To assemble the sushi, place a sheet of nori onto a bamboo sushi mat. Evenly spread about ⅔ cup of rice across the nori, leaving about ⅔ inch of space at one edge. Arrange a few slices of cucumber, two strips of tofu, a handful of carrots, and two slices of avocado in a horizontal row along the center of the rice. Carefully roll the nori over the fillings, applying gentle but firm pressure to keep it compact. Continue rolling until sealed. Repeat with the remaining ingredients, yielding 5-6 sushi rolls.

Using a sharp knife, slice each roll into 1-inch pieces. Serve immediately with pickled ginger and soy sauce on the side. Enjoy!