Crispy Tofu Sushi Burritos

Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 100ml [175ml] [200ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat, once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving

While the rice is cooking, top, tail, peel and grate your carrot[s]

Cut your cucumber into batons

Combine your mayo, half your rice vinegar (you'll use the rest later!) and your sriracha (can't handle the heat? Go easy!) in a bowl – this is your sriracha mayo

Drain your tofu and pat it dry with kitchen paper

Chop your tofu into strips (4 per person!)

Add the chopped tofu to a bowl with your soy sauce and shichimi togarashi and give everything a good mix up, then set aside to marinade

Add your cornflour to the marinated tofu and mix until the tofu is fully coated

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once hot, add the coated tofu to the pan and cook for 5-6 min (cooking for 3 or more? You may need to do this in batches!), turning occasionally until golden and crisp – this is your crispy soy tofu

Meanwhile, add your tortillas to a plate and put the plate in the microwave for 20 secs on high or until the tortillas are warmed through

Once cooked, add your remaining rice vinegar to the cooked sushi rice with your black sesame seeds and 1 tsp [1 1/2 tsp] [2 tsp] sugar and mix it all together – this is your sesame rice

To build your burrito, top each warmed tortilla with the sesame rice, cucumber batons, grated carrot and crispy soy tofu

Drizzle the sriracha mayo over the top

Tip: Go light on the filling on your first one so that you don't overfill the burritos!