Boil the black rice according to the package instructions.

In the last 5 minutes, add washed and rinsed samphire to the rice pot.

Drain well and set aside.

In a pan sauté the olive oil with crushed garlic, add the crumbled tofu, nori, salt and white pepper, and cook for 2-3 minutes on medium high heat.

Add the lemon juice, cook out for 1 minute, then add the drained rice & samphire.

Toss well and heat together for a couple of minutes.

Arrange around ½ cup per serving into a round bowl, compact the rice by pressing it well to the bottom of the bowl with a spoon.

Place a serving dish on top of the bowl and flip the bowl over while holding the plate steady. It should come out in a lovely half sphere shape.

Serve straight away. This rice dish can also be enjoyed cold. If you prefer this alternative, place the bowl with the rice in the fridge until serving time, and flip it moments before serving it.