Ingredients

• 2 sheets Sushi Nori
• 250g Sushi Rice
• 5 tbsp Rice Vinegar
• 1 tsp salt
• Sushi Soy Sauce
• 250g firm tofu
• 200g all-purpose flour
• 200g Panko Breadcrumbs
• 200ml aquafaba
• 200ml preferred oil for frying
• 1/2 avocado, sliced
• 100g red cabbage, finely chopped and pickled
• Spinach (optional)
• Japanese Style Spicy Mayo

Instructions

1. Prepare Sushi Rice as per packet instructions.
2. Thinly slice red cabbage and mix with Rice Vinegar for pickling. Set aside.
3. Slice tofu in half so you have two large but thin squares. Press out any extra liquid, and then coat generously in Sushi Soy Sauce.
4. Prepare one plate of all-purpose flour, one plate of aquafaba, and one plate of Panko Breadcrumbs. In that order, dunk and coat each slice of tofu well.
5. Bring your pan to medium-high heat with a shallow layer of oil for frying. Add tofu slices to the pan, flipping after 3 minutes.
6. Once cooked, transfer tofu pieces onto a kitchen towel to drain any excess oil.
7. To make your sushi sandwich, lay down a piece of cling wrap underneath your nori sheet.
8. Add a small square of Sushi Rice to the middle, before topping with spinach, avocado, pickled cabbage, Spicy Mayo, and tofu.
9. Wet the edges of the nori sheet before folding in each corner to the middle, and wrapping tightly with the cling wrap. Put something weighted on top of the sushi sandwich and set aside for a few minutes to allow the nori to hold.
10. Cut in half with a sharp knife and serve!