Sushi Rice Salad
Serves 4-6

You should be able to find all the more unusual ingredients in the Asian food section of your grocery store.

1/2 cups long grain rice or brown rice
1/4 cup + 3 tbsp. rice wine vinegar, divided
1/4 cup sugar
1 1/2 tsp. salt
1 tbsp. sesame seeds, lightly toasted
3 tbsp. vegetable oil
2 tbsp. finely chopped pickled ginger
3 scallions, thinly sliced
1/2 cup shredded carrots
1 English cucumber, seeded and chopped
8 oz. extra firm tofu, cut into small cubes
2 sheets nori
1 avocado

Cook rice.  (If making brown rice, simply boil in a large pot of water, as you would for pasta.  Cook until tender and then drain.)  Meanwhile, in a small saucepan 1/4 cup vinegar to boil with sugar and salt, stirring until sugar is dissolved and remove from heat.

Transfer rice to a large bowl and stir in vinegar mixture.  Cool rice.  (If there is excess liquid in the bottom of the bowl, drain rice again.)  Stir in sesame seeds, remaining 3 tbsp. vinegar, oil, ginger, scallions, cucumber, tofu, and carrot.

Cut nori sheets into 1 inch wide strips.  Peel and pit avocado.  Quarter, then cut cross-wise into thin slices.  Add avocado to salad with nori.  Toss well.

Dressing

I like a lot of wasabi with my sushi.  I like my nose to burn a little bit.  If you like things mellower, add between 1 and 2 tsp. wasabi and then see how it tastes before you add it to the salad.

3 tsp. wasabi paste
1 tbsp. hot water
2 tbsp. cold water
2 tbsp. soy sauce
2 tsp. ginger juice

In a small bowl, stir all ingredients together.  Drizzle dressing over salad and mix carefully.