Boil the rice according to the packet instructions. Or, rinse the rice until the water runs clear, add to a pan with 330ml of cold water, bring to a boil, then simmer on low for 10 minutes with the lid on. Once the 10 minutes is up, do not take off the lid (important!), turn off the heat and let it sit for 30 minutes. Stir in the rice vinegar and serve.
Before slicing the tofu, check the packet to see if it needs to be pressed (see notes). Dice into cubes, then whisk together the soy sauce, rice vinegar, sriracha, and maple syrup/honey. Add the tofu to the sauce, mix well, and set aside.
At this time, slice/chop and prepare your toppings. When the rice is done, dish out into bowls and top evenly with the cucumber, avocado, and cabbage.
Lastly, heat a non-stick pan to medium heat. Add the tofu with the sauce to the pan. Simmer for ~5 minutes until the sauce begins to thicken. Flip the tofu around the pan to coat each piece evenly with the sticky sauce.
Add the sticky tofu to the poke bowls and top with the remaining toppings - spring onion, sesame seeds, nori, pickled ginger, and a few extra shakes of soy sauce. Enjoy!