Make the spicy mayo sauce

• In a bowl, combine the Kewpie mayonnaise, sriracha, chili onion crunch, soy sauce, sesame oil, agave, coconut aminos, garlic powder and sea salt.
• Mix everything together until smooth and set aside.

Pan-fry the crumbled tofu

• Crumble the tofu into a hot pan and fry until lightly golden.
• Toss the tofu into the sauce and mix to coat, for a spicy tuna-mayo effect.

Prepare the rice

• Season part of the cooked rice with turmeric and cayenne to make yellow rice.
• Keep the remaining white rice plain for the details.

Fill and cook the taiyaki

• Sprinkle mozzarella into the taiyaki pan to help the rice bind.
• Add a layer of rice, then the tofu filling, then more rice and mozzarella.
• Close the pan and keep flipping until the outside is crispy to the touch.

Add the details

• Use yellow and white rice to shape the fish details.
• Decorate with pickled ginger, takuan and nori.

Plate and serve

• Plate the taiyaki with microgreens and sliced avocado.