in a medium bowl, combine the sugar and salt with a splash of boiling water, stirring to dissolve the sugar and salt. Add the rice vinegar and carrot matchsticks. Set aside to marinate, tossing occasionally, while you prepare the remaining ingredients, about 1 hour, or cover and refrigerate up to 1 week.
Make the rice:
Place the rice in a bowl, cover with cool water, and swish it around to release the starches. Carefully pour off the water, then repeat 2-3 more times. Drain well. Place the rice in a small saucepan and add the 2 cups water, the sugar, and the salt. Place the pot over a medium flame and bring to a simmer. Immediately reduce the heat to low, cover the pot, and let the rice steam until the water is absorbed, 10-15 minutes. Remove from the heat and let stand 10 minutes. Test the rice – if it is too firm, sprinkle in a few tablespoons more water and repeat the steaming/standing process until the rice is tender, but still chewy. Fluff the rice with a fork, sprinkle the vinegar over the rice, and gently toss with a spoon to incorporate the vinegar. (Try to handle the rice minimally and gently to prevent if from becoming mushy.) Let the rice cool to warm or room temperature, 30-60 minutes; you can turn it out into a large bowl to help it cool more quickly.
Make the tofu:
In a large bowl, stir together the grated tofu, mayonnaise, sriracha, and ginger. Taste to see that it’s seasoned to your liking. (This can be made a couple of days ahead and refrigerated airtight if you like.)
Make the burritos:
Have the remaining ingredients prepared and standing by.
Place a bamboo sushi rolling mat (or piece of Bee’s Wrap) on your work surface and top with a nori sheet, shiny side down. Dip your fingers in a bowl of cool water to prevent sticking, and apply a layer of rice to the nori, leaving about 1 inch of space on top, going right to the edge on the other 3 sides. As you work, continue to dip your fingers in the water to prevent sticking. The goal is to get a thin but even layer of rice, and to not mash up the rice as you work.
Top the rice with about one-fourth or one-fifth of each of the following, placed on the lower half of the nori sheet:
Grasp the mat or Bee’s Wrap and the bottom of the roll with your thumbs and forefingers and fold the bottom of the roll up over the fillings in a fluid, decisive motion, holding the fillings in place with your remaining fingers. Change your grip so that you’re holding the roll in place with your palms and continue to fold the roll over itself so that the top edge of the mat is tucked inside the roll, and give it a firm squeeze to make sure it’s rolled tightly. Remove the edge of the mat from the center of the roll leaving it draped over the top, moisten the strip of bare nori with a bit of water, and roll the burrito closed with the seam down, giving it a final squeeze. Remove the burrito from the mat and continue with the remaining ingredients until you’ve used them all up.
To serve, cut the burritos in half crosswise and serve with tamari and wasabi to dab and drizzle over the burritos. The burritos keep well, refrigerated airtight, for up to 3 days, but they’re best within 24 hours of assembly when the rice is soft.
One of these usually makes a good meal for me, though I can eat 1 1/2 if I'm especially hungry.Sushi rolling takes a bit of practice, so don’t worry if your first couple of rolls are under-filled and loose, or over-filled and falling apart; they will still be delicious.Nutritional values are based on one of four servings.