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1
Rinse and drain the rice two or three times.
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2
Combine the rice, water, and salt in a heavy saucepan and bring to a boil over high heat, cover, and simmer gently until the water is absorbed, about 45 minutes.
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3
Toast the nori in a preheated 300F degree oven or a medium-hot skillet for a few minutes.
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4
Crumble or chop coarsely.
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5
Drain the tofu and pat it dry.
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6
Cut the block of tofu lengthwise through the middle to make four 1/4-to 1/2-inch thick sheets of tofu.
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7
Two at a time, cook in a dry skillet or well-seasoned skillet over medium-high for a few minutes until browned on one side.
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8
Flip gently, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.
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9
Let cool, enough to handle, then cute crosswise into matchsticks.
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10
Repeat with the remaining sheets.
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11
To make the dressing, combine the orange juice lemon juice, and sugar in a small saucepan and bring to a gentle boil.
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12
Cook for 1 or 2 minutes, the add the shoyu and vinegar.
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13
Return to a gentle boil and cook another 1 or 2 minutes, until slightly thickened.
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14
Remove from the heat and stir in the zests.
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15
When the rice is done, stir in 1/3 cup of the dressing and add more to taste.
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16
Scoop the rice into individual bowls and top with the toasted nori, green onions, tofu, avocado slices, and a sprinkling of sesame seeds.
