Rinse the sushi rice until the water runs clear. Add to a pan with the water, bring to the boil, cover and cook on the lowest heat for 12 minutes. Remove from the heat and leave covered for 10 minutes.

Mix the rice vinegar, sugar and salt until dissolved. Fold gently through the rice and leave to cool to room temperature.

Preheat your oven to 200°C. Spread the grated tofu on a lined baking tray, spray with oil and bake for 20-25 minutes until starting to crisp up.

Mix the soy sauce, mirin, maple syrup and sesame oil in a small pan over a medium heat. Simmer for 2-3 minutes until slightly thickened and glossy. Toss the baked tofu through the sauce and set aside.

Blend all the wasabi cream ingredients until completely smooth. Add a splash of water if needed, to get a drizzle-able consistency. Taste and add more wasabi if you want more heat.

Lay a nori sheet shiny side down on a clean surface or bamboo mat. Spread an even layer of rice across the nori, leaving a 2cm strip at the far edge. Scatter over some sesame seeds.

Lay the cucumber, avocado and spring onion in a line across the centre, then add a line of teriyaki tofu alongside.

Roll tightly away from you, using the far edge of nori to seal. Repeat with the remaining rolls.

Slice each roll in half on camera for the reveal shot, and serve with the edamame wasabi cream alongside for dipping or drizzling.