Sushi Burrito

Rinse the rice in cold water. Add the drained rice, a pinch of salt and the water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 15 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and let cool slightly. Once cooled, mix in the rice vinegar.

Meanwhile, de-seed and finely slice the red pepper. Trim and finely slice the spring onion. Cut the avocado in half and remove the stone. Scoop the avocado out of its skin using a spoon and slice it. Slice the cucumber into matchsticks.

Meanwhile, pat the tofu dry with kitchen paper. Slice the tofu into chunky chips. Place the corn starch on a plate with a generous pinch of salt. Turn the tofu in the starch until coated. Heat a non-stick pan over a medium-high heat with a generous drizzle of oil. Fry the tofu for 3-4 min on each side or until golden and crispy.

Once ready, transfer the tofu to a plate and return the pan to a low heat. Add the soy sauce, hoisin sauce and teriyaki sauce and cook for 1 min. Remove the pan from the heat and turn the tofu in the sauce until coated. Sprinkle with the sesame seeds.

Divide the rice into 6 portions. One after another, place the nori sheets, shiny side down, on a chopping board. Carefully spread a portion of sushi rice over the center of each nori sheet (leave a 1 cm boarder). Top with the red pepper, avocado, cucumber, spring onion and sticky tofu.

Tightly wrap each sheet into a burrito like cone. Wet the end of the nori sheet with water to make it cling better. Using a very sharp knife, slice the sushi burritos on the diagonal and serve.