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In a medium frying pan on high heat add the coconut oil. Once hot add the tofu and tamari and fry for 5-8 minutes until beginning to crisp up. Remove from the heat and toss in the sesame oil and lime juice.
In a large bowl combine the rice, mirin, salt, pickled ginger and sesame seeds.
Place the coriander and nori in a high speed blender or NutriBullet and pulse a few times until course. Fold into the brown rice.
Once ready to serve divide the brown rice up over to bowls and top with the tofu and spring onion.
Serve with some wasabi on the side. Season further with some more tamari if you think it needs it.