Ingredients:

  • 1 cup sushi/short-grain rice (uncooked) — 185 g
  • 1 1/4 cups water for cooking (or follow rice cooker instructions) — 300 ml
  • 3 tbsp rice vinegar — 45 ml
  • 2 tbsp granulated sugar — 25 g
  • 1 tsp fine salt — 6 g
  • 2 large English cucumbers (or 3 Japanese cucumbers), thinly sliced into ribbons or matchsticks — about 700–800 g total
  • 8 oz imitation crab sticks (kani), shredded or flaked — 225 g
  • 2 ripe but firm avocados, diced — about 300 g total
  • 3 scallions, thinly sliced (green and white parts separated) — about 45 g
  • 2 sheets nori, toasted and cut into thin strips (optional)
  • 2 tbsp toasted sesame seeds (white or black) — 14 g
  • 2 tbsp tobiko or masago (flying fish roe), optional — 30 g
  • 2 tbsp rice vinegar — 30 ml
  • 1 tbsp low-sodium soy sauce (or tamari) — 15 ml
  • 1 tsp toasted sesame oil — 5 ml
  • 1 tsp granulated sugar or honey — 6–7 g
  • 1 tbsp neutral oil (canola or grapeseed) — 15 ml
  • 1/2 tsp freshly grated ginger (optional)
  • 2 tbsp Japanese mayo (Kewpie) or regular mayonnaise — 30 g
  • 1/2 tsp wasabi paste (adjust to taste) — 2–3 g
  • 1 tsp water to thin, if needed
  • Lemon or lime wedges (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Rinse rice in a fine-mesh sieve under cold water until water runs clear; drain 5–10 minutes.
  2. Cook rice in a rice cooker or heavy-bottomed saucepan with 1 1/4 cups water; bring to a gentle simmer, cover and cook about 18–20 minutes, then let rest covered off heat for 10 minutes.
  3. Meanwhile, heat 3 tbsp rice vinegar, 2 tbsp sugar and 1 tsp salt just until sugar dissolves; cool slightly.
  4. Transfer cooked rice to a large bowl and gently fold in the sushi vinegar with a cutting motion to coat grains; fan or let cool to room temperature until slightly glossy and slightly sticky.
  5. Trim cucumbers and slice into thin ribbons with a vegetable peeler or into matchsticks; stop peeling before seeds if using ribbon method.
  6. Place cucumber in a colander, sprinkle with 1/2 tsp salt, toss and let sit 5–10 minutes to draw excess water; pat dry with paper towel.
  7. Thinly slice scallions, dice avocados and toss avocado with a squeeze of lemon to slow browning.
  8. Whisk together dressing: 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp toasted sesame oil, 1 tsp sugar or honey, 1 tbsp neutral oil and 1/2 tsp grated ginger (if using); taste and adjust seasoning.
  9. Make wasabi-mayo by mixing 2 tbsp mayo with 1/2 tsp wasabi paste and 1 tsp water as needed to reach drizzling consistency.
  10. In a large bowl, combine cooled sushi rice, drained cucumber, shredded kani, scallions and most of the sesame seeds; gently fold to combine without mashing the avocado.
  11. Drizzle dressing over the salad and toss gently to coat; adjust salt and pepper to taste. The salad should be cohesive but not mushy.
  12. Divide among bowls or a serving platter; top with diced avocado, nori strips, tobiko (if using), remaining sesame seeds and a drizzle of wasabi-mayo. Serve immediately with lemon or lime wedges if desired.