Prepare the baking dish or baking tray that you’re going to build up you’re sushi bake into. We’ve used an 8-inch square baking tray (and 2 inches deep). Cut a piece of parchment paper the width of the baking tray and then about 6 inches longer the other way. Doing this will make it easier to pick up your cooked bake out of the tray.

Take each pouch of pre-cooked sushi rice and squeeze the rice around in the packet until it feels well separated with no clumps. Now you should empty one pouch at a time into the baking tray before using a fork to break up any rice that's still stuck together.

Preheat your oven to 240°C / 220°C Fan / 475°F / Gas Mark 9

In a microwaveable mixing bowl add all of the sushi-su ingredients and stir them together briefly. Then microwave for 30 seconds and stir again. If the salt and sugar do not completely dissolve into the sushi vinegar mixture after stirring then you can microwave everything again for 10 seconds at a time.

To make your tangy sushi rice pour the sushi-su evenly over the top of the rice and then smooth it out in the baking tray into one even layer.

Lay out one single nori sheet on top of the rice.

While your oven finishes warming up finely chop a single teaspoon of capers, and the same for one teaspoon of dill. Then from the excess nori sheets you have, chop into small pieces enough for one teaspoon of flakes. If you are using fresh lemon juice as well, this would be a good time to squeeze one teaspoon.

Next you should drain the extra firm tofu and then grate enough for 200 g of coarsely grated tofu.

Add all of the tofu crab topping ingredients (but not the grated tofu) in a medium bowl. This includes all of the seasonings you just chopped and squeezed, as well as the combination of vegan mayo, cream cheese, Old Bay seasoning, and sriracha. Stir well until they are all combined, and you have a light orange, flavourful spicy mayo sauce with a nice creamy texture.

Now you can combine the grated tofu with the sauce, turning it over gently until all the tofu is well coated. If you are too vigorous then the tofu will break apart and lose some of the great texture it would’ve had otherwise.

Spread the tofu crab topping evenly over the top of the nori sheets, but don’t flatten it, let it have texture.

Place your uncooked sushi bake into the centre of your preheated oven for 15 minutes until the top of the sushi bake has started to turn golden brown in places. During this time you can dice the avocado and cucumber into small cubes ready to scatter over the top layer of your warm sushi bake.

Once cooked, take your sushi bake out of the oven, and if you leave yourself enough parchment paper to do so, you should be able to just lift your bake out of the baking tray, and it will hold itself together with no issues. Then add your final toppings (cucumber and avocado slices or cubes) and consider making some extra sriracha mayo too, just mix up some more mayonnaise with a dash of sriracha.