Wash and rinse the sushi rice thoroughly. Add to a saucepan with 330ml water and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on, then turn off the heat and leave to stand for another 25 minutes without removing the lid. Allow the rice to cool slightly.
Heat some oil in a frying pan and cook the tofu strips for 3 to 4 minutes with a tablespoon of tamari.
Place a nori sheet lengthwise on a bamboo rolling mat with the shiny side down.
Fill a shallow bowl with cool water and wet your hands. Take a handful of the cooled sushi rice and place it in the centre of the nori sheet. Spread evenly, leaving a 3cm strip of the nori sheet uncovered at the top. Press the rice down flat with your hands.
Place some thin strips of cucumber, carrot, tofu and avocado in a line on the nearest edge / bottom of the nori.
Tucking your thumbs under the bamboo sheet, hold the ingredients with your fingers, lift the matt up and roll up and over filling. Keep rolling until you get to the last inch.
Wet your fingertips and leave a few drips of water on the remaining inch of the nori sheet and then roll the rest in and seal tightly. If it doesn’t stick then add a little more water to the edge of the nori.
Using a wet, sharp knife, slowly cut into 6–8 pieces.
Drizzle with burger sauce, extra dill and sesame seeds to serve.