1

In a medium saucepan, bring the water and rice to a boil. Reduce the heat and simmer, covered, until the rice is tender and the liquid is absorbed, about 20 minutes. Transfer the rice to a large bowl. Stir in the vinegar and sesame seeds. Let stand until cool enough to handle.

2

Meanwhile, to prepare the wasabi dipping sauce, whisk together the warm water, soy sauce, wasabi powder, sesame oil, and grated ginger until blended. Set aside.

3

Place a sheet of nori lengthwise, shiny-side down, onto a rolling mat. Dampen your hands with water and spread about 1/2 cup of the rice mixture onto the nori, leaving a 1/2-inch border across the top. Make a 1/4-inch-deep indentation crosswise along the center of the rice; place one-quarter each of the cucumber, avocado, and surimi into the groove in the rice.

4

Hold the filling in place with your fingers as you curl the mat forward with your thumbs until the two ends of the nori overlap, forming a cylinder. Applying gentle but even pressure to the mat, remove the roll from the mat. Cut into 6 pieces with a very sharp knife, moistening the knife with water between each cut. Repeat with the remaining nori, rice, cucumber, avocado, and surimi. Serve rolls with the dipping sauce and some pickled ginger (if desired).

5

Serving size: 1 roll