1. Place tofu in a medium bowl and toss with soy sauce, mirin, ginger and sesame oil. Set aside to marinate for 30 minutes.

2. For the rice:

• In a fine-mesh strainer, rinse the rice until the water runs clear.
• Combine rice and water in a medium saucepan. Bring to a simmer, then cover and cook over low heat for 40 minutes.
• Remove from heat and let steam covered for 5 minutes.
• Spread rice on a baking sheet.
• In a small bowl whisk rice vinegar, sugar and soy sauce sprinkle vinegar mixture over the rice let cool.

3. Preheat oven to 400ºF. Line a baking sheet with parchment paper and place tofu in a single layer. Bake for 10 minutes, turn tofu and continue to bake 5 minutes more until golden. Remove from oven and set aside.

4. For the Ginger Wasabi dressing: Using a blender, combine rice vinegar, mayonnaise, peanut oil, soy sauce, wasabi paste, honey and ginger until well combined.

5. To assemble salad:

• Use 6 individual serving bowls. Place rice in the bottom of each.
• Add tofu, cucumber, carrots, edamame and avocado.
• Generously drizzle each bowl with dressing and sprinkle with sesame seeds and nori strips to garnish.