SUSHI RICE SALAD
1 1/2 cups short-grain sushi rice
1 3/4 cups plus 1 1/2 tablespoons water
1/4 cup seasoned rice vinegar
1 tablespoon sugar
1 teaspoon salt
1 medium carrot
1 1/4 teaspoons wasabi paste
1 1/2 tablespoons vegetable oil
1 c cucumber, peeled, cored, and chopped
3 scallions, thinly sliced diagonally
3 tbsp sliced pickled ginger, coarsely chopped
1 tablespoon sesame seeds, toasted
1 firm-ripe avocado
Flat lettuce or napa cabbage leaves
1 piece toasted nori cut into very thin strips with scissors
Prepare sushi rice according to package directions. While rice is resting, bring vinegar, sugar, and salt just to a boil in a very small saucepan, stirring constantly until sugar is dissolved, then cool 2 minutes. Spread rice in a large shallow baking pan, then sprinkle with vinegar mixture and toss with a wooden spoon.
Shave thin lengthwise slices from carrot with a vegetable peeler, then cut slices diagonally into 1/4-inch-wide strips.
Whisk together wasabi, remaining 1 1/2 tablespoons water, and oil in a bowl, then add rice, carrot, cucumber, scallions, pickled ginger, and sesame seeds and toss gently.
Halve, pit, and peel avocado and cut crosswise into 1/4-inch-thick slices. Arrange lettuce leaves on 4 plates. Top with avocado and rice mixture and sprinkle with nori strips. Makes 4 servings