In a medium bowl, mix together the tofu, green onion, orange juice, orange zest, Chia Seed Togarashi, dark sesame oil, and garlic chili paste.
Add salt to taste.
Place a sheet of nori vertically on a bamboo rolling mat with the rough side facing upwards.
Dip your fingertips lightly in cool water and spread about ¾ cup / 150 g (5.3 oz) of the sushi rice evenly over the bottom three-quarters of the nori sheet.
Spread 2½ tablespoons of the spicy tofu mixture in a horizontal line across the center of the rice.
Place 1 avocado wedge and ¼ of the carrot matchsticks on top of the tofu.
To roll, slide your thumbs underneath the mat and grasp the fillings with your other fingertips.
Roll the bottom edge of the mat just over the fillings, tucking them tightly to form a cylinder.
Lift the edge of the mat and continue rolling until the seam is facing down. Gently press the top and sides of the roll to shape it.
Let the roll rest seam-side down on a cutting board for at least 2 minutes.
Repeat with the remaining to make 3 more rolls.
To serve, dip the blade of a very sharp knife in water and use a swift sawing motion to cut each roll into 5 pieces. Dollop with Curry Mayonnaise as desired.
Keep a small bowl of water nearby to wet your fingertips. This prevents the sticky sushi rice from clinging to your hands.
Don't overfill your rolls! It's tempting to add more filling, but this makes rolling difficult and can cause the nori to tear.
