1Rinse rice. Add rinsed rice, vinegar, agave syrup and salt to a small cooking pot (20 cm ~ 8 inch, preferably cast iron).

2Cover with water and bring to a boil. Stir once. Reduce heat to very low (induction #2), close the lid and let simmer for 15 minutes - or until rice is soft and completely cooked through. Turn off the heat and let it sit, covered, for another 5 minutes. Fluff it up with a fork or a spatula. Set aside.

3In the meantime, make the tofu scramble. Combine milk, cornstarch, turmeric, nutritional yeast, garlic powder and salt in a mixing bowl. Mix to combine.

4Crumble tofu with your hands and add to the mixing bowl. Mix well to combine. Transfer to a non-stick frying pan.

5Stir-fry over medium heat for 3-5 minutes. It’ll change color from pale to bright yellow. Once it’s cooked, sprinkle it with black salt and mix to combine. It’ll make it smell like eggs. Set aside.

6Place a large piece of cling film on top of a clean surface. Place a nori sheet on top. Mash avocado. Slice your cucumbers. Place cooked rice, tofu scramble, mashed avocado, sliced cucumbers, miso paste and nori sheets within your reach. Here is How To Layer Rice And Tofu Nori Wraps video (YouTube Short).

7Place 2 tablespoons of rice on top of the nori sheet, shape into a square in the middle.

8Add 2 tablespoons of tofu scramble.

9Place 3 cucumber slices over it.

10Cover with mashed avocado. Spread miso paste over top and bottom corners of the nori sheet.

11Fold side corners over the filling.

12Then fold top corners over them creating an envelope.

13Cover with cling film and place into the fridge to chill. Repeat with the rest of the nori sheets.

14Transfer all nori wraps to a plate and eat right away - or keep some for later. You can also slice each envelope diagonally and serve.