Sushi Burrito

Place the sushi rice in a colander and rinse thoroughly. Add the rinsed rice to a pot, cover with water, and set aside for 15 to 30 minutes.

Drain the rice again and return it to the pot along with the same amount of fresh water. Bring the rice to a simmer over medium heat. Then reduce the heat and let the rice simmer gently with the lid on for 10 to 15 minutes, or until the rice has absorbed the water.

Meanwhile, heat rice vinegar, sugar and salt in a small saucepan or frying pan until the sugar has dissolved.

Once the rice has absorbed all the water, remove the pot from the heat and let it stand, covered, for another 10 minutes. Then fluff the rice with a fork and stir in the rice dressing.

Wrap the tofu block in a clean tea towel or some kitchen roll and squeeze out as much liquid as possible. Cut the tofu into thin, short strips and mix them in a deep plate or bowl with cornstarch, oil, and a little salt.

Place the tofu in a pan and fry over medium heat for about 4 to 5 minutes until golden brown. Turn the tofu over with a spatula and continue frying for another 3 to 4 minutes until the strips are golden brown all over.

Wrap a sushi mat in cling film and place a nori sheet on it. Spread one-third of the sushi rice in a thin layer on the seaweed sheet and press down firmly with a spoon or damp fingers.

Spread mayo, tofu, cucumber, carrots, avocado and fried onions on the lower part and use the mat to tightly roll the nori sheet from bottom to top.

Place the sushi wrap on a piece of parchment or butter paper, roll it up, and twist both ends tightly. Then cut the burrito in half and serve, or pack it for takeaway. Repeat the process for the remaining two nori sheets.