1 1/2 cups short-grain sushi rice
1/2 large seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, cored, and chopped (1 cup)
1 3/4 cups plus 1 1/2 tablespoons water
1/4 cup seasoned rice vinegar
1 tbsp. sugar
1 tsp. salt
1 medium carrot
1 1/4 tsps wasabi paste (Japanese horseradish paste)
1 1/2 tbsps vegetable oil
3 scallions, thinly sliced diagonally
3 tbsps drained sliced Japanese pickled ginger, coarsely chopped
1 tbsp sesame seeds, toasted
1 firm-ripe California avocado
8 fresh shiso leaves (optional)
1 (6-inch) square toasted nori (dried layer), cut into very thin strips with scissors

Sushi-Roll Rice Salad

1. Rinse rice in several changes of cold water in a bowl until water is almost clear, then drain in a colander for 30 minutes.
2. Bring rice and 1 3/4 cups of water to a boil in a 3 to 4-quart heavy saucepan, then simmer, covered, for 2 minutes. Remove from heat and let rice stand, covered, for 10 minutes (do not lift lid).
3. 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 for 2 minutes.
4. Spread rice in a large shallow baking pan, then sprinkle with vinegar mixture and toss with a wooden spoon.
5. Shave thin lengthwise slices from carrot with a vegetable peeler, then cut slices diagonally into 1/4-inch-wide strips.
6. Whisk together wasabi, remaining 1 1/2 tbsps of water, and oil in a bowl, then add rice, carrot, cucumber, scallions, pickled ginger, and sesame seeds and toss gently.
7. 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.
   Makes 4 servings
   Preparation time: 1 hour 30 minutes