1. Combine the chickpea flour, cornstarch, lemon juice, flax oil, mustard, a small amount of salt, and turmeric powder (if using).
2. Gradually incorporate water while mixing. It ought to have a creamy texture.
3. However, slice the tofu into sticks.
4. Tofu sticks should be the same width and length when cutting the nori seaweed.
5. After wrapping each stick in nori seaweed, dip it into the second-step cream.
6. Before frying them in hot oil until golden brown, dip them in the rice.
7. Drain on paper towels.