Sushi-Roll Rice Salad

Ingredients

• 1  firm-ripe california avocado 
• 1 medium carrots 
• 6 inch nori seaweed dried with scissors toasted very thin cut into strips ( laver)
• 3 tablespoons japanese pickled ginger drained sliced coarsely chopped
• 1 teaspoon salt 
• 3  scallions thinly sliced
• 0.3 cup seasoned rice vinegar 
• 1 tablespoons esame seeds toasted
• 8  shiso leaves fresh
• 1.5 cups short-grain sushi rice 
• 1 tablespoon sugar 
• 1.5 tablespoons vegetable oil 
• 1.3 teaspoons wasabi paste (Japanese horseradish paste)
• 1.8 cups water 

Equipment

• bowl
• sauce pan
• whisk
• baking pan
• wooden spoon
• colander
• peeler

Directions

1. Rinse rice in several changes of cold water in a bowl until water is almost clear, then drain in a colander 30 minutes.
2. Bring rice and 1 3/4 cups water to a boil in a 3- to 4-quart heavy saucepan, then simmer, covered, 2 minutes.
3. Remove from heat and let rice stand, covered, 10 minutes (do not lift lid).
4. While rice is standing, bring vinegar, sugar, and salt just to a boil in a very small saucepan, stirring constantly until sugar is dissolved, then cool 2 minutes.
5. Spread rice in a large shallow baking pan, then sprinkle with vinegar mixture and toss with a wooden spoon.
6. Shave thin lengthwise slices from carrot with a vegetable peeler, then cut slices diagonally into 1/4-inch-wide strips.
7. 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.
8. Halve, pit, and peel avocado and cut crosswise into 1/4-inch-thick slices. Arrange 2 shiso leaves (if using) on each of 4 plates. Top with avocado and rice mixture and sprinkle with nori strips.