Step 1

Start by preparing the tofu. Add the tofu to a small bowl and toss with the soy sauce, olive oil, paprika, salt and pepper. Spread onto a tray and air fry at 180ºC for 15 minutes, until golden and crisping.

Step 2

Meanwhile, make the sauce. Add all of the ingredients to a small jar or glass and stir well, adding water to make a pourable sauce. Divide into two small jars to keep for later.

Step 3

Prepare all of the salad components.

Step 4

Layer up the ingredients in two jars, starting with the rice, followed by the cucumber, carrot, lettuce, tofu, avocado and finished with the nori, pickles, sesame seeds and fresh mint.

Step 5

Keep the salad jars and sauce in the fridge for 2-3 days until needed. To serve, either tip the jar contents into a bowl, drizzle over the sauce and toss well. Or, pour the sauce into the jar and shake well to toss everything together and eat.