Teriyaki Tofu Sushi Bowl

Steps

1. 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 at any time during cooking.
2. In a small dish, combine mayonnaise and wasabi and set aside. Peel carrot then use a vegetable peeler to peel carrot and cucumber into ribbons; remove core and seeds from capsicum and thinly slice; slice avocado; thinly slice green part of spring onions. Set all aside.
3. Prepare tofu; pat tofu dry using paper towels and dice 2cm. Place cornflour in a medium bowl, add tofu and toss to coat well. Heat a drizzle of oil in a medium, non-stick, fry-pan on medium heat. Fry tofu for 1–2 minutes each side, or until golden. Remove pan from heat, add teriyaki sauce/water mixture to tofu and toss to coat well. Take care as you do this as sauce may splatter.
4. Fluff up rice with a fork and stir through rice wine vinegar.
5. Serve ¾ cup cooked rice in each bowl. Top with cucumber and carrot ribbons, capsicum, tofu pieces, and a few slices of avocado. Dollop over wasabi mayo and garnish with spring onion, pickled ginger, seaweed sheets and sesame seeds.