Add rice to saucepan with cold water and stir until water becomes cloudy. Drain and repeat 3-5 times until water remains clear, leave to soak for 30 mins.
Preheat griddle pan over medium heat and brush tofu, pineapple and avocado with oil then griddle for 5 mins on each side or until browned, set aside.
Toast coconut in a dry pan over medium heat until golden, set aside.
Drain rice and add 390ml fresh water and cover, bringing to a boil over high heat, taking care not to remove the lid.
Reduce heat and simmer 15 mins, then remove from heat and leave to steam 15 mins, leaving lid in place.
Meanwhile finely chop mango, chilli, spring onion, herbs and dress in lime juice and set aside.
Stir tofu marinade, yuzu juice and soy sauce together and set aside.
Mix together rice wine vinegar and sugar, then carefully stir through cooked rice with a wooden paddle/spoon.
Cover bamboo sushi mat in cling film, then wet hands and film with damp cloth and press rice on top into a rectangle 1cm thick. Place nori sheet over and shape rice to fit beneath, ensuring at least 2cm of rice above the nori at the top edge.
Reserving some for topping, lay the tofu, pineapple, avocado, chillies, spring onions, carrots horizontally 2cm from bottom edge of nori.
Lift bottom edge of the mat with thumbs and, pressing filling with fingers, roll the bottom edge up and over the filling ensuring that the cling film and mat are not tucked in.
Roll sushi to tighten then remove film and top with remaining tofu, avocado and pineapple before carefully slicing with a sharp wet knife, and serve with toasted coconut, mango salsa and dipping sauce