Wash the sushi rice in a sieve until the water no longer becomes milky. Per cup of rice, put 1.3 cups of water in a pot and bring to the boil for 3 minutes together with the rice. Then turn the heat down to the lowest setting and simmer the rice for 20 minutes with the lid closed. Then remove the pot from the heat, remove the lid and let the rice simmer for another 20 minutes, covered with a clean kitchen towel.

Mix vinegar, sugar and salt together and add to the rice. Put the rice aside and let it cool down, covered with a cloth.

Squeeze the tofu carefully and cut it into thin sticks. Fry in hot oil until the tofu is brown and crispy on all sides.

Peel the mango, clean the bell pepper and cucumber and cut everything into long strips. Wash the salad and cut into strips. Halve the avocado, remove the core and carefully remove the flesh with a spoon. Then cut the avocado into thin sticks.

Wash the coriander leaves, shake dry and pluck.

Place one nori leaf each on a bamboo mat. Spread the rice thinly on the lower half of the leaf. Spread some mayonnaise on the rice. Now place all ingredients of the filling in a horizontal line evenly distributed on the rice.

Moisten the end of the seaweed leaf with a little water. Roll up the sushi burrito firmly with the help of the bamboo mat, pressing the nori leaf lightly. Prepare the remaining burritos in the same way. Cut in the middle and serve.