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. Once boiling, 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 vegetables and nori Peel carrots into ribbons; grate radishes; thinly slice capsicum; slice avocado flesh. Thinly slice nori sheets. Set all aside.
3. Prep tofu Pat tofu dry using paper towels, then dice 2cm. Place tofu and cornflour in a medium bowl. Toss to coat well.
4. Cook tofu Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook tofu for 6-8 minutes, until golden and crispy. Turn regularly to cook on all sides. Remove pan from heat, add teriyaki sauce 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 carrot ribbons, radish, capsicum, tofu, avocado, wasabi mayo, nori and sesame seeds. If you are not a wasabi fan, you can omit or dollop with plain or Japanese mayo.