• Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
  
• Wash and dry all produce.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice. Reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. 
• Remove from heat. Set aside, still covered.

• Meanwhile, thinly slice green onions. 
• Cut cucumber into 1/4-inch rounds.

• In a medium bowl, whisk together vinegar, 2 tbsp (4 tbsp) water, 1/8 tsp (1/4 tsp) salt and 1/2 tbsp (1 tbsp) sugar.
• Add cucumber and carrots, then toss to coat.
• Place in the fridge to pickle.

• Meanwhile, heat a large non-stick pan over medium-high. 
• While the pan heats, pat tofu dry with paper towels, then crumble into pea-sized pieces.
• When hot, add 1/2 tbsp (1 tbsp) sesame oil, 1/2 tbsp (1 tbsp) oil, then tofu. 
• Cook for 6-7 min, stirring occasionally, until tofu is browned all over.

• To the pan, add hoisin sauce, miso broth concentrate and half the sesame seeds.
• Cook for 1-2 min, stirring often, until tofu is coated.

• Drain pickled veggies and discard liquid.
• To the rice, add remaining sesame oil. Fluff rice with a fork and season with salt, if you like.
• Divide rice between bowls. Top with tofu, pickled veggies and green onions.
• Spoon spicy mayo over top, then sprinkle with remaining sesame seeds.

If you've opted to get tofu, while the pan heats, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1/2 tbsp (1 tbsp) sesame oil, 1/2 tbsp (1 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Disregard instructions to drain excess fat.