• 3 cups cooked long grain rice
• 1/4 cup plus 3 tbsp rice vinegar
• 1/4 cup sugar
• 1 1/2 tsp salt
• 1 tbsp sesame seeds
• 3 tbsp vegetable oil
• 2 tbsp finely chopped pickled ginger
• 4 scallions cut length wise into 1 inch strips (about 3/4 cup)
• 1/2 cup finely shredded carrot
• 1 large seedless cucumber, quatered lengthwise, cored and chopped
• 2 sheets nori
• 1 avocado
• 1/4 pound mock crab sliced thin
• 1 1/2 cups rice crispies

spicy mayo:

• ~1/3 cup mayo
• 1 Tbsp Sriracha hot sauce
• hoisin sauce (optional)

dressing:

• 2 tsp wasabi powder
• 1 tbsp hot water
• 2 tbsp cold water
• 2 tbsp soy sauce
• 2 tsp ginger juice (squeezed from freshly grated ginger root)

Bring 1/4 cup vinegar to 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 small bowl (keep an eye that they don’t burn).
Transfer rice to a large bowl and stir in vinegar mixture. Stir in sesame seeds, remainind 3 tbsp vinegar, oil, ginger, scallions, carrots and cucumber.
In a small bowl, stir wasabi into hot water and stir in cold water, soy and ginger juice. Serve salad sprinkled with remaining nori strips and drizzled with dressing.
In a separate bowl, mix spicy sauce with mayonnaise.
Bake rice crispies at 350F for about 5 minutes.
Salad may be prepared up to this point 1 day ahead and chilled and covered.
Bring salad to room temperature before proceeding. With scissors, cut nori into thin 2-inch long strips and add to salad.

Right before serving, peel and pit avocado, cutting into cubes and add to salad.
Immediately before serving, mix in rice crispies. Serve with wasabi sauce, spicy mayo and hoisin on the side.