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1
Into a large saucepan of salted boiling water stir rice and boil 10 minutes.
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2
Drain rice in a colander and rinse.
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3
Set colander over a kettle of boiling water (rice should not touch water) and steam rice, covered with a kitchen towel and lid, until fluffy and dry, 10 to 15 minutes (check water level in kettle occasionally, adding water if necessary).
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4
While rice is steaming, in a small saucepan bring 1/4 cup vinegar to a boil with sugar and salt, stirring until sugar is dissolved, and remove from heat.
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5
In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden and fragrant and transfer to a small bowl.
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6
Transfer rice to a large bowl and stir in vinegar mixture.
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7
Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, scallions, carrot, and cucumber.
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8
Salad may be prepared up to this point 1 day ahead and chilled, covered.
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9
Bring salad to room temperature before proceeding.
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10
Dry-roast nori, 1 sheet at a time, directly above moderate heat (gas or electric burner), holding it at opposite corners and moving it back and forth, until it turns bright green, 30 seconds to 1 minute.
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11
With scissors cut nori into thin 2-inch-long strips.
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12
Peel and pit avocado.
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13
Quarter avocado and cut crosswise into thin slices.
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14
Add avocado to salad with surmimi if using and two thirds of nori strips and toss well.
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15
Make dressing: In a small bowl stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger juice.
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16
Serve salad sprinkled with remaining nori strips and drizzled with dressing.
