Crispy Tofu Sushi Bowl

Finely slice the spring onion, keeping the white and green parts separate. Place the shredded red cabbage and carrot mix and spring onion whites in a bowl. Drain the pickled ginger, pouring the liquid into the bowl of shredded cabbage. Finely chop the pickled ginger. Add the pickled ginger (reserving some for garnish) and the remaining rice wine vinegar to the bowl. Toss to coat and set aside to pickle, tossing again every now and then. Combine the wasabi powder with 10ml of water and mix to make a smooth paste. Using kitchen scissors, finely cut the nori sheet up into small strips. Set the wasabi and the nori aside for serving.