Cook and season the rice

• Rinse the sushi rice and cook it in a saucepan until tender.
• Stir the rice vinegar, sugar and salt into the warm rice and let it cool slightly.

Make the crispy tofu filling

• Press the tofu, cut it into strips and coat in cornstarch.
• Fry the tofu in vegetable oil until golden and crispy.
• Glaze the tofu with the mushroom vegetarian stir fry sauce.

Prepare the fillings and dip

• Cut the cucumber and carrot into thin batons and slice the avocado.
• Mix the mayonnaise with the chilli garlic sauce for the dip.

Assemble the onigirazu

• Lay a nori sheet on a sheet of wrap, spread rice in the centre and top with tofu, cucumber, carrot and avocado.
• Fold the corners of the nori in to form a tight square parcel and wrap firmly.
• Repeat with the remaining nori and fillings, then sprinkle with sesame seeds.

Slice and serve

• Let the parcels rest briefly, then cut in half with a wet knife.
• Serve with the chilli garlic mayo dip.