Tofoo Sushi Rolls

Do this stuff

Cook the sushi rice following the pack instructions.
Mix together the rice wine vinegar and sugar and stir until the sugar dissolves.
Tip the rice into a large bowl and fluff with a fork, pour over the rice wine vinegar mixture and stir so that the rice is completely coated.
Place a piece of nori on a sheet of clingfilm or a sushi-making mat. Spoon over one-sixth of the rice and, with clean, damp fingers, press the rice over the nori, leaving a 1cm gap along one of the long sides. The rice layer should be thin and even. Spread a little wasabi (if using) in a line along the centre of the rice. Be careful not to add too much, it is powerfully hot stuff!
Spread over the mayonnaise. Top with a line of cucumber and Tofoo. Dampen the nori that isn’t covered in rice and roll up from the rice side, pressing together. Repeat with the remaining nori and filling.
Slice the sushi rolls into 5-6 pieces with a wet serrated knife. Serve with soy sauce for dipping and some pickled ginger.