Vegan chirashi with marinated tofu, avocado and cucumber

Ingredients

For 1 serving

• Sushi rice55 g
• Tofu180 g
• Avocado40 g
• Cucumber80 g
• Carrots40 g
• Nori seaweed1
• Rice vinegar15 ml
• Sugar3 g
• Tamari1 tablespoon
• Ginger4 g
• Sesame seeds4 g
• Saltto taste

Contains: soy, sesame,

Method

1. Rinse the sushi rice until the water runs almost clear, put it in a small pan with about one and a quarter times its volume of water, bring to the boil, cover and cook over the lowest heat for 12 minutes without lifting the lid; turn off and leave covered for 5 minutes.
2. Meanwhile pat the tofu dry and cut it into 1.5 cm cubes; marinate it with the tamari and grated ginger for 10 minutes.
3. Dissolve the sugar and a pinch of salt in the rice vinegar; pour it over the hot rice and fold it in with a spatula using cutting strokes, without squashing, until glossy; let it cool slightly.
4. Sear the drained tofu in a non-stick pan over medium-high heat for 4–5 minutes, turning, until golden on the sides.
5. Thinly slice the avocado, cucumber and peeled carrots, snip the nori into thin strips and toast the sesame in a dry small pan for a minute, until fragrant.
6. Build the bowl with the rice, tofu and vegetables arranged in sections and finish with the nori and sesame.