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 during cooking.
2. While rice is cooking, prepare the veggies. Use a vegetable peeler to peel carrot into long, thin ribbons; grate radishes or cut into small matchsticks; remove core and seeds from capsicum and thinly slice; slice avocado flesh. Set all aside.
3. 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 pottle and mix to combine. Wk211
4. 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/water and toss to coat well. Take care as you do this as sauce may splatter.
5. Fluff up rice with a fork and stir through rice wine vinegar.
6. spoon ¾ cup cooked rice into each bowl. Top with carrot ribbons, radishes, capsicum, tofu pieces and a few slices of avocado. Dollop over wasabi mayo (if using) and garnish with nori and sesame seeds.