Place the rice in a boiling pot and season with salt. Let it cook for 10 minutes and then turn off the heat and let it cook for another 10 minutes with the testo on top.
Meanwhile, mix the rice vinegar with the white sugar and drizzle over the sliced radish. Mix well and set aside.
Saute the sesame seeds in a non-stick frying pan until they are golden brown. Reserve.
Sprinkle the cornstarch over the diced tofu, season with salt and pepper and mix well. Sauté the tofu in the same pan with a drizzle of sesame oil until golden and crispy.
Sprinkle half of the sesame seeds over the tofu and mix well. Sprinkle the remaining sesame seeds over the cucumber in half moons, drizzle with lime juice and mix well.
Serve the rice in a deep bowl, drizzle the teriyaki sauce and top with the remaining ingredients: the cucumber, radish and tofu.
