YOU CAN ALSO WATCH CAMILLA MAKE THIS SALAD NOW
1 1/2 cups short-grain rice
1/4 cup plus 3 tablespoons rice vinegar
1/4 cup granulated sugar
1-1/2 teaspoons salt
1 tablespoon toasted sesame seeds
3 tablespoons vegetable oil
2 tablespoons finely chopped pickled ginger
6 green onions, cut lengthwise into thin 1-inch strips (about 3/4 cup)
1 cup finely shredded carrot
1 large seedless cucumber, seeded and diced
2 sheets toasted nori (paper-thin sheets of dried seaweed), cut into 2-inch long strips
1 medium firm-ripe avocado, diced
For dressing
2 teaspoons wasabi (Japanese green horseradish) powder
1 tablespoon hot water
2 tablespoons cold water
2 tablespoons soy sauce
1 tsp ground ginger
Cook rice according to package directions.
While rice is cooking, 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.
Transfer rice to a large bowl and stir in vinegar mixture. Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, green onions, carrot, and cucumber. Salad may be prepared up to this point 1 day ahead and chilled, covered. Bring salad to room temperature before proceeding.
Just before serving, add the avocado to and two thirds of nori strips to salad, tossing well.
Make dressing: In a small bowl stir wasabi powder into hot water and stir in cold water, soy sauce, and ground ginger.
Serve salad sprinkled with remaining nori strips and drizzled with dressing. Makes 8-10 servings.
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