1. Cut the tofu into small squares and put it in the air fryer for 15 minutes at 200ºC/390ºF.
2. Bring a pot to high heat, add 17 fl oz of water, the rice, a little salt and spices to your taste.
3. When the rice is boiling, lower the heat and cover the pot.
4. Let it cook for a couple more minutes until the excess water has evaporated.
5. Heat a pan over medium heat and add a little olive oil.
6. Add the rice and sauté for a couple of minutes, then remove from heat.
7. Finely chop the chives.
8. Tear the nori seaweed into small squares.
9. In a bowl, add the rice, tofu, peas, chickpeas, chives and nori seaweed; mix well to integrate all the ingredients.
10. In a cup, add the sriracha, tahini, apple cider vinegar, mustard, miso and 1 fl oz of hot water. Mix until you get a homogeneous sauce.
11. Add the sauce to the bowl and mix.
12. Slice the avocado and put it on top, then add the sesame seeds and enjoy.