Tofu kastsu, sticky rice, tonkatsu sauce with avocado and sesame

Wash the rice under cold running water until the water runs clear. In a pot, fill with enough water to just cover the rice (about 2 cm above the rice). Add a pinch of salt, bring to a simmer, stir, then cover and reduce the heat to low. Cook covered for 12 minutes, then turn off the heat and allow to sit for another 5 minutes.

Very thinly slice the cabbage.

Cut the avocado in half remove the stone, scoop out the flesh and slice.

Cut the cucumber into thin rounds.

Open and pat dry the tofu, then slice into 1cm thick lengths.

Get a fry pan hot and cook the tofu in a little oil for about a minute on each side until golden.

Serve the rice topped with vegetables and tofu, drizzle over the tonkatsu sauce and sprinkle over sesame.

Enjoy!