spicy tofu sushi boats

0 Cook the rice on the stovetop according to package directions, or in a rice cooker. 
1 Drain the tofu and wrap in a few layers of paper towels. Place on a cutting board and weigh it down with a heavy object such as a skillet or large can. (Alternatively, use a tofu press). Set aside to drain for at least 20 minutes.
2 Heat the oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, whisk together the oil, soy sauce, cornstarch, and salt. Unwrap the tofu, pat dry, and slice into cubes. Add to the bowl and toss to coat.
3 Transfer the tofu to the prepared baking sheet and arrange in a single layer. Bake until crispy, 20 to 25 minutes (no need to flip). (Alternatively, air fry at 400°F for 15 minutes, shaking the basket at 10 minutes). 
4 Meanwhile, in a small bowl, stir together the mayo, yogurt, rice vinegar, and chili crisp. Taste and add more chili crisp if you want it spicier. Set aside. 
5 Slice the cucumbers in half vertically and use a spoon to scoop out the seeds. Pat dry with a paper towel. Stir a splash of rice vinegar into the cooked rice, then spoon the rice into the cucumber halves and pack it down (you may not use it all). 
6 Arrange the diced avocado on top of the rice, then nestle the crispy tofu cubes between them. Drizzle with the sauce and top with the furikake or sesame seeds, if using. Slice each boat into thirds. 
7 Serve the boats with any leftover rice and tofu on the side.