Step 1

Rinse sushi rice repeatedly until water runs clear.

Step 2

Place rinsed rice in a medium-large pot with a glass lid and cover with 480 ml / 2 cups of water. Cover with a lid and slowly bring to the boil. Once the water comes to the boil, decrease the heat down to very low and let the rice cook until it has absorbed all of the water. Once all the water has been absorbed, switch the heat off but do not lift the lid and let the covered pot sit on a warm hob for another 10 minutes to finish off cooking in its own steam.

Step 3

Transfer cooked rice onto a large Pyrex-style dish and season it with salt, folding the salt into the rice with a spatula (being careful not to squash the grains). Allow the rice to cool down completely.

Step 4

Slice radishes into thin slices and place in a clean jar / bowl.

Step 5

Place 60 ml / ¼ cup of rice wine vinegar with the same amount of water in a small pot. Add about ½ tsp salt and 1-2 tbsp maple syrup if you want milder pickles. Bring to a gentle boil.

Step 6

Pour the pickling liquid over the radishes and set aside.

Step 7

Cut tofu into long (approx. 0.75 cm / 0.3" thick) batons. Place in a shallow dish and coat in 1½ tbsp of tamari / soy sauce. Allow to marinate while you heat up the oven to 190° C / 375° F.

Step 8

Mix the peanut butter, 1½ tbsp tamari / soy sauce, maple syrup, rice wine vinegar / lime juice, sesame oil, grated garlic and Chinese five spice in a bowl. Set aside.

Step 9

Spread tofu batons on a paper lined baking tray and bake for about 10 minutes.

Step 10

Coat the tofu in approximately half of the peanut glaze, spread on the baking tray and return to the oven for another 10 minutes.

Step 11

Have a small bowl of water handy. Put the sushi mat (use a thickly folded kitchen towel instead if you don't have a sushi mat) down and put a nori sheet on top of the mat, shiny side down. Grab some cooled rice and spread it evenly on the nori sheet leaving a 1 cm / 0.4" margin at the very top, for sealing. As well as spreading the rice evenly, keep on pressing it into the mat so that the roll is compact.

Step 12

Place a row of radish halves, cucumber sticks, shredded spring onion, followed by baked tofu, extra drizzle of the sauce and a sprinkle of crushed toasted peanuts (if using) in a long line along the bottom edge of the nori sheet and leave a bit of space below so that you can fold the nori sheet over the filling.

Step 13

Using the mat, slowly start rolling the roll, squeezing it tightly with both hands as you roll. Go back every now and then to make sure everything is tightly bonded.

Step 14

Once you get to the end, dip your finger in water and brush the water on the margin to seal the roll. Finish rolling and set the roll aside. Repeat the last 4 steps with the remaining nori sheets.

Step 15

Once you've rolled all the sushi rolls, cut them into 1 cm / 0.4" slices with a sharp knife. Serve with leftover (watered down a little for better viscosity) peanut sauce, leftover pickled radishes and tamari / soy sauce.