Teriyaki Tofu Sushi Bowl

Steps

1. Cook rice Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to simmer for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Prep veggies Peel carrot into long, thin ribbons; grate radishes or cut into small matchsticks; thinly slice capsicum and avocado flesh; thinly slice nori. Set all aside.
3. Prep tofu Pat tofu dry using paper towels and dice 2cm. Place cornflour in a medium bowl, add tofu and toss to coat well. Add water to teriyaki sauce pack and mix to combine.
4. Cook tofu Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook tofu for 6-8 minutes, turning regularly to cook on all sides, until golden and crispy. Remove pan from heat, add teriyaki sauce mixture and toss to coat well. Take care as you do this, as sauce may splatter.
5. Finish rice Fluff up rice with a fork and stir through rice wine vinegar.
6. Serve rice topped with veggies and tofu. Dollop over wasabi mayo and garnish with nori and sesame seeds. If you are not a wasabi fan, omit or dollop with plain or Japanese mayo.