Smoked Salmon-Avocado Sushi Salad

 

1 1/4

cups water

1

cup uncooked sushi rice

1/4

cup seasoned rice vinegar

2

tablespoons less-sodium soy sauce

1 1/2

teaspoons seasoned rice vinegar

1/4

to 1/2 teaspoon wasabi paste

2

tablespoons sesame seed, toasted*

1

avocado, peeled and cut lengthwise into 16 slices

1

package (3 oz) thinly sliced salmon lox

4

teaspoons chopped pickled ginger slices (from 6-oz jar)

• 1 In 2-quart saucepan, heat 1 1/4 cups water and the rice to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes or until tender. Transfer to large bowl, tossing rice with chopsticks or 2 forks to cool slightly. Gradually add 1/4 cup vinegar to rice, tossing constantly. Cover bowl with damp towel; cool rice to room temperature.
• 2 In small bowl, mix dressing ingredients with wire whisk.
• 3 Dip hands into cold water; divide rice into 4 equal portions. Form each into oval-shaped patty about 3/4 inch thick. Roll edges in sesame seed. Place each patty on serving plate. Sprinkle top of each rice patty with 1 to 2 teaspoons dressing. Arrange 4 avocado slices over each. Top each with 1/4 of the sliced salmon and 1 teaspoon ginger slices. Serve immediately.