Crispy Tofu Sushi Bowl

Thoroughly rinse the sushi rice in cold water. This helps to prevent the rice from becoming stodgy. Once the water runs clear, place the rice in a pot with 500ml of water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. [CHEF'S TIP: try to keep the lid on for the entire cooking time, only checking occasionally.] Fluff with a fork on completion. Season with half of the rice wine vinegar and the tamari to taste.