Teriyaki Tofu Sushi Bowl

Steps

1. Prepare ingredients. 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; thinly slice capsicum; slice avocado flesh; thinly slice nori sheets. Set all aside separately.
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.
4. Heat a drizzle of oil in a medium fry-pan on mediumhigh 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. Fluff up rice with a fork and stir through rice wine vinegar.
6. To serve, 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.