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1
Into a large saucepan of salted boiling water stir rice and boil 10 min.
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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 shouldn't touch water) and steam rice, covered with a kitchen towel and lid, till fluffy and dry, 10 to 15 min (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 c. vinegar to a boil with sugar and salt, stirring till sugar is dissolved, and remove from heat.
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5
In a dry small skillet toast sesame seeds over moderate heat, stirring, till golden brown and fragrant and transfer to a small bowl.
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6
Transfer rice to a large bowl and stir in vinegar mix.
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7
Cold rice and stir in sesame seeds, remaining 3 Tbsp.
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8
vinegar, oil, ginger, scallions, carrot,a nd cucumber.
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9
Salad may be prepared up to this point 1 day ahead and chilled,covered.
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10
Bring salad to room temperature before proceeding.
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11
Dry-roast nori, 1 sheet at a time, directly above moderate heat (gas or possibly electric burner), holding it at opposite corners and moving it back and forth, till it turns bright green, 30 seconds to 1 minute.
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12
With scissors cut nori into thin 2-inch-long strips.
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13
Peel and pit avocado.
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14
Quarter avocado and cut crosswise into thin slices.
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15
Add in avocado to salad with surimi if using and two thirds of nori strips and toss well.
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16
Make dressing: In a small bowl stir wasabi pwdr into warm water and stir in cool water, soy sauce, and ginger juice.
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17
Serve salad sprinkled with remaining nori strips and drizzled with dressing.
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18
NOTES : (Sushi Rice Salad with Avocado, Cucumber, and Scallions)
