Prepare the tofu. Begin by pressing the tofu to release the liquid. Sandwich the tofu between a few sheets of paper towel. Place a heavy weight, such as a couple of glass bowls or a tin of tomatoes on a plate and place on top of the tofu. Allow the tofu to drain excess liquid for about 15 minutes.
Begin the marinade. Combine the tamari, rice vinegar, and yuzu juice. Slice the tofu into about 2” x 1” long pieces and marinate in mixture for at least 30 minutes.
Combine rice with 1 2/3 cups of water in a medium saucepan with a tight fitting lid. Bring to a boil and then simmer for about 20 - 25 minutes until water is absorbed and rice is tender. Whisk together the rice vinegar, honey, and salt. Add to the cooked rice.
Heat 1 tbsp of coconut oil in a medium saucepan over medium high. Remove the tofu from the marinade and and pan fry each side, rotating until golden, about 5 minutes. Splash a little extra yuzu juice.
To serve, make a spread of all of the ingredients. Take a piece of nori and layer with a small amount of brown rice, 1 shiso leaf,1 slice of avocado, a piece of tofu and garnish with sesame seeds and togarashi. Roll up and enjoy!