California Roll Salad

Into a large saucepan of saled boiling water, stir rice and boil 10 minutes. Drain rice in a colander and rinse. Set colander over a kettle of boiling of water (rice should not touch water) and steam rice,voered with a kitchen towel and lid until fluffy and dry. 10 to 15 minutes (check water level). Rice can be cooked by microwave which is less labor intensive.

While rice is cooking, 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. In a dry small skillet toast sesame seeds over moderate heat, stirring until golden and fragrant and transfer to small bowl.

Transfer rice to a large bowl and stir in vinegar mixture. Cool rice. Stir in sesame seeds and remaining 3 Tbsp of vinegar, oil, ginger, scallionms carrot and cucumber. Salad may be prepared up to this point 1 day ahead and chilled covered. Bring salad to room temperature before proceediing.

Dry roast nori, 1 sheet at a time, directly above moderate heat, holding it at opposite corners and moving it back and forth, until it turns bright green, 30 seconds to 1 minute. With scissors, cut nori into thin 2"long strips. This can be done the day before also and stored in a baggie.

Peel and pit avocado. Quarter avocado and cut crosswise into thin slices. Add avocdo to salad with surimi if using and 2/3 of nori strips and toss well.

Make dressing: In a small bowl, stir wasabi powder into hot water and stir in cold water, soy sauce and ginger juice. Serve salad sprikled with remaining nori strips and drizzled with dressing. Serves 4-6 as an entree or 8 as a side dish.