Sushi burrito with baked soy-maple tofu, carrot, cucumber, avocado and spicy mayo

Preheat the oven to 400.

Rinse and drain the rice two to three times to remove excess starch, add the water and heat on medium high.

When bubbles just start, turn the heat to medium low, stir to release rice from the bottom, cover and cook 15 minutes.

Pat the tofu dry with a paper towel and slice into about half inch slabs; place on a plate.

Pour over the toasted sesame oil, maple syrup, soy sauce and dark soy sauce; roll and press the tofu into the sauce.

Transfer the tofu to a parchment-lined baking tray, pour over the remaining sauce and bake about 20 to 25 minutes.

Slice the carrot and the mini cucumber into thin matchsticks; thinly slice the avocado.

Take the tofu out of the oven. Turn the heat off under the rice and leave it to cook a further 10 minutes.

Whisk the plant-based mayo, sriracha and water in a small bowl; transfer to a squeeze bottle.

Transfer the rice to a large bowl, add the salt and rice vinegar and mix gently with a rice paddle; press the rice onto the sides of the bowl and let it cool a few minutes.

Lay a sheet of nori, add rice and spread it thin with wet fingers, leaving a little space at the top.

Sprinkle sesame seeds, lay two tofu slabs across the middle, add carrot, cucumber and avocado, drizzle spicy mayo and top with micro greens.

Tuck and roll with the sushi mat using gentle pressure; wrap in parchment paper to take on the go.