Satay Tofu Crispy Sushi Rice

•1 block firm tofu (my fave is @tofoo)

•140g of sushi rice

•1tbsp Rice vinegar

•1tsp salt

•1tsp caster sugar

•1/2 an avocado

•handful cucumber slices

•1 spring onion

•2tbsp crispy onions

•1tsp nigella seeds

•sriracha Mayo

•1tbsp sesame oil

SATAY SAUCE:

•1 tbsp smooth peanut butter

•1tbsp dark soy sauce

•1/2 tsp Chili flakes

•1tsp light brown sugar

•juice of 1 lime

•100ml hot water

• Cook the sushi rice as per box instructions then season with vinegar, salt and sugar

• Once slightly cooked press the rice down into a rectangular container lined with baking paper

• Leave to cool down in the fridge

• Slice the tofu into 6 slices and create a cross pattern with a knife on each side

• Combine all ingredients of the satay sauce and pour on top of the tofu (you can do all the previous steps the night before and leave the tofu to marinate and the rice to cool but if you’re in a bit more of a rush you can just leave them for 20-30mn)

• Take the rice out of the fridge and with a knife cut it into 6 squares (wet the knife blade for easier cutting)

• In a pan add your sesame oil and fry the rice until golden and crispy on both sides then set aside

• Add your tofu to the pan with the sauce

• Fry on both sides until the sauce thickens

• Assemble on top of the rice and add the sauce leftover in the pan

• Top with avo, cucumber and all the leftover ingredients