CALIFORNIA ROLL SALAD

Steps:

• Into a large saucepan of salted boiling water stir rice and boil 10 minutes.
• Drain rice in a colander and rinse.
• 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).
• 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.
• In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden and fragrant and transfer to a small bowl.
• Transfer rice to a large bowl and stir in vinegar mixture.
• Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, scallions, carrot, and cucumber.
• Salad may be prepared up to this point 1 day ahead and chilled, covered.
• Bring salad to room temperature before proceeding.
• 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.
• With scissors cut nori into thin 2-inch-long strips.
• Peel and pit avocado.
• Quarter avocado and cut crosswise into thin slices.
• Add avocado to salad with surmimi if using and two thirds 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 sprinkled with remaining nori strips and drizzled with dressing.