Dragon Salad - cooking recipe

Ingredients

1/2 cup uncooked brown rice
1 serving firm tofu (frozen and defrosted, as much water squeezed out as possible)
1/4 - 1/3 medium avocado
1 cup cucumber
1/2 teaspoon salt
1 sheet nori (I use the hand roll size )
3/4 cup of your favorite teriyaki sauce (or use my quick one below)
sesame seeds (optional)

Preparation

Cut tofu into thin slices. Layer tofu and half of the teriyaki sauce in a small bowl. Let marinate for 1 hour or longer.
Meanwhile cook rice according to package directions.
Cut cucumber into thin sticks and slice avocado as thinly as possible. Sprinkle salt over avocado slices.
When your tofu is ready turn your skillet on Med - Med Low. Add tofu slices and heat on each side for about 2 - 3 minutes. Heat remaining teriyaki sauce as well in a small saucepan.
In a shallow bowl put about 1/3 of your rice. Then a layer of torn up nori. A layer of rice, then add your cucumber sticks. Add remaining rice. Cover with your avocados. Throw a couple more pieces of torn up nori on. Then top with your warm tofu slices and a couple teaspoons or warm sauce. Add some sesame seeds if you have them.
Quick Teriyaki Sauce directions:
Mix 1 tablespoon cornstarch into 1/8 cup water till smooth.
In a small saucepan on Med - Med High combine 1/2 cup water, 1/8 cup soy sauce, 1/2 teaspoon ground ginger, 3 1/2 tablespoons of brown sugar, 1/2 teaspoon of white sugar, and 1/4 teaspoon garlic powder.
When mix starts to bubble add the cornstarch mix. Stir till thick.
That's it!