*available at asian markets, natural foods stores, and some supermarkets
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
Peel and pit avocado. Quarter avoado and cut crosswise into thin slices. Add
avocado to salad with surmimi if using and two thirds of nori strips and toss
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.