Start by cooking your sushi rice in a rice cooker or on the stovetop. 

In the meantime, slice your tofu and coat it in the cornflour, salt & pepper mixture. Fry it in oil and let it cool down on some kitchen roll.

Once it is cooled, start building your onigirazu.

Make sure your rice it's done and mix in the sushi vinegar, sugar and salt, and mix well.

Prepare the cling film on your counter, then place the nori sheets and cover it with a thin layer of rice that covers the seaweed leaving 3 fingers from each side empty.

Place the tofu, avocado, sauces and a layer of rice again, then wrap around the seaweed.

Using the cling film, wrap the onigirazu tightly and place it in the fridge for an hour, slice in half when you are ready to serve. 

Start by cooking your sushi rice in a rice cooker or on the stovetop.

In the meantime, clean the prawns, remove the shell and devein them. To make sure they keep their shape, place each prawn onto a kebab skewer.

Now prepare three plates, one with the beaten egg, one with the flour, salt and pepper mix and one with the panko. Dip each prawn in the flour, then the egg and lastly the panko.

Fry them and let them cool down fully.

Once they are cool, remove them from the skewer and take off the tail (unless you did already).

Make sure your rice it's done and mix in the sushi vinegar, sugar and salt, and mix well.

Prepare the cling film on your counter, then place the seaweed square and cover it with a thin layer of rice that covers the seaweed leaving 3 fingers from each side empty.

Place three prawns, sliced avocado, sauces and a layer of rice again, then wrap around the seaweed.

Using the cling film, wrap the onigirazu tightly and place them in the fridge for an hour. Slice in half when you are ready to serve.