Active Time

　　40 min

　　Total Time

　　1 1/2 hr

　　

Ingredients

Makes 4 servings

　　1 1/2 cups short-grain sushi rice

　　1 3/4 cups plus 1 1/2 tablespoons water

　　1/4 cup seasoned rice vinegar

　　1 tablespoon sugar

　　1 teaspoon salt

　　1 medium carrot

　　1 1/4 teaspoons wasabi paste (Japanese horseradish paste)

　　1 1/2 tablespoons vegetable oil

　　1/2 large seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, cored, and chopped (1 cup)

　　3 scallions, thinly sliced diagonally

　　3 tablespoons drained sliced Japanese pickled ginger, coarsely chopped

　　1 tablespoonsesame seeds, toasted

　　1 firm-ripe California avocado

　　8 fresh shiso leaves (optional)

　　1 (6-inch) square toasted nori (dried laver), cut into very thin strips with scissors

　　

Step 1

Rinse rice in several changes of cold water in a bowl until water is almost clear, then drain in a colander 30 minutes.

　　

Step 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. Remove from heat and let rice stand, covered, 10 minutes (do not lift lid).

　　

Step 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 2 minutes.

　　

Step 4

Spread rice in a large shallow baking pan, then sprinkle with vinegar mixture and toss with a wooden spoon.

　　

Step 5

Shave thin lengthwise slices from carrot with a vegetable peeler, then cut slices diagonally into 1/4-inch-wide strips.

　　

Step 6

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.

　　

Step 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.