Japanese deconstructed sushi salad

Add rice to a pot of water and bring to the boil. Simmer until cooked (take out a few grains now and then to test) then rinse well with cold water. Or use a rice cooker in advance! Brown rice takes about twice as long as white rice to cook.
Chop cucumber and pickled ginger and cut yaki nori into small strips. Combine with wasabi Kewpie, soy sauce, mirin and sesame seeds in a large bowl and add rice, tofu, and egg when ready. Season to taste. Refrigerate.
Chop tofu into smallish pieces, add to a large pan and cook on medium-high heat for about 10 minutes, turning every couple of minutes, until well browned. Beat eggs in a small bowl in the mean time.
Scrape tofu to the side of the pan and add beaten eggs to the other side. Stir eggs intermittently until cooked and in small pieces, then remove from heat. They'll stick a bit, but just keep scraping them back off.
Add avocado last and stir gently. Serve with extra pickled ginger, soy sauce, sesame seeds and wasabi to taste. Enjoy!