Cook 150 g sushi rice and season while warm with 1 tbsp rice vinegar and a pinch of sugar and salt. Pan-crisp 250 g tofu, then glaze with 1 tbsp soy sauce and 1 tsp maple syrup. Divide with cucumber, avocado, edamame, nori strips and pickled ginger. Mix 1 tbsp tahini, lime juice and water for a drizzle. Cool the rice slightly before adding avocado so it stays fresh and firm.
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