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Imagine this: Instead of a sushi roll, you unwind a California Roll, and you’ve got fork-food!

1 1/2 cups long-grain rice
1/4 cup plus 3 tablespoons rice vinegar* (not seasoned)
1/4 cup sugar
1 1/2 teaspoons salt
1 tablespoon sesame seeds (preferably unhulled*)
3 tablespoons vegetable oil
2 tablespoons finely chopped pickled ginger*
4 scallions, cut lengthwise into thin 1-inch strips (about 3/4 cup)
1/2 cup finely shredded carrot
1 large seedless cucumber (about 1 pound), quartered lengthwise,
 cored, and chopped
1 avocado (preferably California)

BELOW: A “real” California Roll (to refresh your memory).

For dressing
2 teaspoons wasabi (Japanese green horseradish) powder*
1 tablespoon hot water
2 tablespoons cold water
2 tablespoons soy sauce
2 teaspoons ginger juice (squeezed from freshly grated gingerroot)

Put it all together:

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.

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 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.